Grilled Oysters
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My grilled oysters are slightly smoky, charred, and tender on the edges, while being plump and juicy inside. Drizzled with a sizzling garlic butter, they are so easy to make. Serve them as an elegant appetizer, finger food, or light entree.
It took a LOT of convincing (and maybe some bribery) to convince my family to try oysters. I don’t blame them – raw oysters can be intimidating if you’ve never had one. But chargrilled oysters? Total game changer.
Contrary to popular belief, you don’t actually need to shuck the oysters beforehand. This is usually the biggest pain point and the reason most people don’t cook them at home. I tested different grill temperatures and cooking times carefully because oysters can go from perfectly tender to rubbery very quickly.
They’re not gooey or slimy; Instead, they turn soft, buttery, and meaty once grilled. Smother them in garlic butter sauce, and suddenly, they become the first thing everyone reaches for at the table.
Recipe Highlights
- Perfect for seafood skeptics: Grilled oysters don’t taste like raw oysters, and the garlic and butter cover much of that briny flavor.
- Stovetop option: If it’s not grilling season, I use a grill pan on the stovetop instead. The oysters still turn out smoky, buttery, and tender.
- Quick and easy: I can have these oysters ready and on the table in under 10 minutes.
Key ingredients
Find the printable recipe with measurements below.
- Shucked raw oysters. Look for large oysters, around 4 to 5 inches each. I can get them from my local 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.
- Fresh parsley. For garnish.
- Lemon juice and lemon zest. For acidity and freshness. Please don’t use bottled lemon juice here, as its bitterness can overpower the garlic and butter.
- Garlic. I suggest using freshly minced garlic cloves, which have a fresher flavor and stronger bite. When I tested garlic powder, you couldn’t even tell there was garlic in it.
Flavor variations
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.
How to make grilled oysters
Step 1- Make garlic butter. Combine all ingredients (except the oysters) in a small bowl. Whisk until smooth.
Step 2- Grill. Preheat a grill pan, add the oysters, cover, and cook for 5 minutes.
Step 3- Assemble. 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! You’ll notice around the edges of the shell that there’s some liquid pooling- this is seawater, and don’t discard it. 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 for 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, along with a few lemon wedges and tiny forks for scooping.
Frequently asked questions
Yes, absolutely. If using whole oysters, grill them until the shells begin to open, then carefully pry them apart before adding garlic butter. They may need an extra minute or two of cooking time compared to pre-shucked oysters.
The best way to eat grilled or baked oysters is to gently pry the oyster from the shell (a small fork will do the job), then tilt it back and eat it in one go.
Grilled Oysters
Video
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.
I love these oysters- it has converted my family who don’t like them raw.
That’s what I like to hear 🙂
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!