I don't frequently use shrimp in my dishes (once a month at most) because I tend to shop my proteins based off what is the best deal and I'm not usually interested in shrimp unless it is large (at least 15-20 count) and under $7/lb.
Whether I make stir fry, fajitas, pasta, or anything else I can't figure out how to reheat it and have it not be rubbery. Microwave is the worst culprit (even a few seconds in the microwave will ruin the shrimp for me), but even reheating on the stove changes the consistency. When I eat it cold out of the fridge it is fine (other than being cold).
What makes the shrimp rubbery after reheating? How can I reheat it and prevent (or at least reduce this)? FWIW, this happens whether I saute, boil, or bake the shrimp for original preparation.