Grilled (or Broiled) Oysters with a Sriracha Lime Butter

By • January 26, 2010 36 Comments

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Author Notes: Although I love my oysters raw, sometimes a grilled oyster is a nice change. The oysters are topped with a yummy spicy citrus butter that still allows the flavor of the oysters to come through. The butter is also great as a dipping sauce for crab legs and lobster. - melissavmelissav

Food52 Review: We wish more people would grill or broil oysters -- it's so easy and the quick blast of heat concentrates the oysters' brine and browns their tips without drying them out. Here you mash up butter with Sriracha, shallots, lime juice and cilantro and as the oysters cook -- we broiled them -- the flavorful butter melts and poaches the plump little bivalves. We think the butter would also be pretty great on clams, fish, shrimp, crab and even corn. One detail to keep in mind: the lime juice just will not mash into the butter, so just spoon the juices over the oysters after dabbing them with the butter. - A&MThe Editors

Serves at least 2 dozen oysters

  • 1/4 cup butter, softened
  • 1 teaspoon Sriracha
  • 2 teaspoons shallots, finely minced
  • 1 tablespoon lime juice
  • 1/4 teaspoon kosher salt
  • 2 teaspoons cilantro, minced
  • oysters on the half shell
  1. Mix the butter with the shallots, sriracha, lime, salt, and cilantro. Let set up in the fridge. It doesn't have to set up completely but it should be more solid than liquid
  2. Meanwhile, heat the grill (or broiler) until very hot.
  3. Toss each oyster with a dollop of butter.
  4. Grill (or broil) for 3-4 minutes.
  5. Enjoy! But be careful as the shells will be very hot.

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