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My grilled oysters feature tender cooked oysters topped with a zesty garlic butter. They’re easy to make and can be an elegant appetizer, finger food, or light entree.
It took a LOT of convincing (and maybe some bribery) to convince my family to try eating oysters. Now, I don’t hold it against them. Oysters can be tricky if you’ve never had one, but chargrilled oysters are my favorite. They’re not gooey or slimy like raw oysters. Instead, they’re soft, tender, and meaty. When I coat them in garlic butter sauce, they’re the talk of the party. But don’t forget some of my air fryer garlic bread to serve with them!
Why I love this recipe
- Perfect for seafood skeptics. Grilled oysters don’t taste like raw oysters, and the garlic and butter cover much of that ‘fishy’ flavor.
- Stovetop option. If it’s not grilling season, fear not! I just use a grill pan on the stovetop, and the results are just as decadent.
- Fast. I can have these oysters ready and on the table in under 10 minutes.
If you need more fancy seafood appetizer recipes, try my coconut shrimp, crispy calamari, or tuna tartare next.
Key ingredients
- Raw oysters. Look for large oysters still enclosed in their shells. I can get them from my seafood purveyor (fishmonger) or grocery store, but I’ve noticed more places selling them online.
- Softened butter. I prefer unsalted butter so I can add salt as needed. I’ve also used olive oil in a pinch, but I prefer using butter.
- Fresh parsley. For garnish.
- Lemon juice and lemon zest. For acidity and freshness.
- Garlic. I suggest using freshly minced garlic cloves, which have a fresher flavor and stronger bite.
How to make grilled oysters
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Combine all ingredients (except the oysters) in a small bowl. Whisk until smooth.
Step 2- Preheat a grill pan, add the oysters, cover, and cook for 5 minutes.
Step 3- Remove the lid, open each oyster, and drizzle the butter mixture on each. Place the lid back on and cook for another few minutes. Serve them warm and enjoy!
Arman’s recipe tips
- Don’t discard the seawater! When you’re opening the oysters, they should have a bit of liquid in them. This is super flavorful and adds a savory, umami element to the oysters.
- Use a grill pan. If you can find large oysters, you can place them directly on the grill grates. If your oysters are smaller, put them on a grill pan. In recipe testing, this worked best in terms of flavor and cooking.
- Avoid overcooking. Oysters can go from tender to rubbery very fast, so I suggest sticking to my timeline. They can always be slightly undercooked, especially if you’re going to eat them straight away.
- Serving. For the best presentation, I like serving the oysters on a large platter with rock salt to keep them upright, plus a few lemon wedges and tiny forks to scoop them.
Storage and make-ahead tips
To store: Store the cooled shucked oysters in an airtight container in the fridge for 1-2 days. I don’t recommend freezing them as they can become mealy when thawed.
Make ahead: The oysters can be shucked 1-2 days before grilling, but they must be stored upright in an airtight container.
Frequently asked questions
No! That’s the beauty of grilling oysters. They can be placed directly on the grill, in their shells, and the shells will naturally open as they steam on the grill. You should be able to remove the tops once they’re fully cooked, gently.
The best way to eat grilled or baked oysters is to gently dislodge the base of the oyster from the shell (a small fork will do the job), then tilt it back and eat it in one go.
More grilled seafood favorites
Grilled Oysters
Ingredients
- 12 oysters in shell
- 3 tablespoons unsalted butter melted
- 2 tablespoons parsley finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- In a small bowl, whisk together the melted butter, parsley, lemon zest, lemon juice, garlic, salt, and pepper.
- Preheat a grill over medium-high heat. Alternatively, place a grill pan over medium-high heat.
- Once hot, place the oysters onto the grill, cover, and grill for 5 minutes.
- Remove the lid, drizzle the lemon butter over each oyster, cover, and grill for another 2 minutes, or until the butter sizzles.
- Remove the grilled oysters from the grill and serve immediately.
Notes
- Add cheese. Sprinkle parmesan cheese on top after drizzling the butter.
- Use different herbs. Swap the parsley for fresh basil, cilantro, or chives.
- Make them spicy. Add 1 teaspoon of cayenne pepper for a subtle spicy, New Orleans-inspired flavor.
- Storage. Leftovers will keep well for up to 2 days.
Just tried these grilled oysters on my grill pan and they are sensational. I love how you only add the garlic butter with lemon at the end.
Very yummy 😋
Thank you so much, Lisa!