Use large or extra-large shrimp for the best texture and juiciness. Smaller shrimp cook too quickly and can become rubbery. Pat shrimp dry before cooking so they sear properly instead of steaming in the pan. Fresh lime juice makes a big difference in flavor compared to bottled juice. Don’t overcook the shrimp. They should turn pink and opaque and curl into a loose “C” shape, usually in 2–3 minutes per side. Add cilantro at the end of cooking to keep its fresh flavor bright. For extra flavor, add lime zest or a pinch of red pepper flakes before serving. This shrimp is best served immediately, but leftovers keep in the refrigerator for up to 2 days and can be used in tacos, salads, or rice bowls.