Jul 14 2026
Restaurants›Milos Restaurant›Crevettes Royales Recipe

Crevettes Royales Recipe

Inspired by Milos Restaurant
Time35m
Serves4

Grilled royal shrimp served with a shot of sherry to shoot the head

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Ingredients

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Shrimp and Marinade

Finishing & Garnish

Shot (to 'shoot the head')

Method

Shrimp and Marinade

  1. 1

    Prepare shrimp

    If the shrimp are not already deveined, use a small sharp knife to make a shallow cut along the back and remove the vein. Leave shells on for grilling (they protect and add flavor) or remove shells leaving tails if preferred. Rinse and pat very dry with paper towels. Dry shrimp will sear rather than steam.

  2. 2

    Make marinade

    In a bowl, whisk together 3 tbs olive oil, 2 tbsp fresh lemon juice, minced garlic, smoked paprika, 1 tsp sea salt, 1 tsp black pepper and chopped parsley until combined.

  3. 3

    Marinate

    Add the dried shrimp to the bowl and toss thoroughly to coat. Cover and refrigerate for 15–30 minutes. Do not marinate longer than 30 minutes, or the acid will begin to change the shrimp texture.

Grilling & Finishing

  1. 4

    Prepare grill or pan

    Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a cast-iron skillet or heavy grill pan, preheat it over medium-high heat until very hot. Oil the grates or pan lightly to prevent sticking.

  2. 5

    Grill shrimp

    Thread shrimp onto skewers (2–3 per skewer) or place directly on the grill/pan, shell side down first. Grill for 2–3 minutes per side until opaque and just cooked through; total cook time is typically 4–6 minutes depending on size. Do not overcook — shrimp should be firm and slightly springy.

  3. 6

    Add butter and finish

    During the last 30 seconds on the grill or in the pan, melt 2 tbs unsalted butter and brush it over the shrimp, or add the butter to the hot pan and spoon it over the shrimp to glaze. Remove shrimp to a warmed platter.

  4. 7

    Season and garnish

    Sprinkle the grilled shrimp lightly with 1/2 tsp coarse sea salt and the remaining chopped parsley. Serve with fresh lemon wedges alongside for squeezing.

Shot (to 'shoot the head')

  1. 8

    Chill and prepare sherry

    Chill 4 oz of dry fino or manzanilla sherry until cold. Pour into a small shot glass for each serving (this recipe yields roughly two 2-oz shots or four smaller sips). Add an optional lemon twist beside the glass.

  2. 9

    How to serve & consume

    Offer the hot grilled shrimp immediately with the chilled sherry. Traditional playful method: pick up a shrimp by the tail, bite off the head if left on, then 'shoot the head' by quickly taking the sherry shot. If heads were removed or guests prefer, simply sip the sherry between bites of shrimp. Provide a small bowl or napkin for discarded shells/heads.

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