Thoroughly combine the lime juice, sugar, fish sauce or oyster sauce and sambal or chili paste in a jar or small bowl sauce (increase the amount of sambal if youre a heat freak).
(Sambal is available in the condiment section of most Asian markets and in the specialty or gourmet section of some large supermarkets).
Pour this sauce into a 10-inch non-stick pan.
Turn the heat to medium high and bring to a boil.
Add the shrimp and reduce heat to medium low.
Cook until the shrimp is tender and the sauce thickens slightly, about 3 to 4 minutes (depending on size of shrimp) if you like a thicker sauce, temporarily remove the cooked shrimp with a slotted spoon while the sauce continues to thicken, this will prevent the shrimp from becoming overcooked and rubbery.
Add cilantro to the sauce.
Taste and adjust the seasonings, pour over cooked rice or noodles.