Grilled Oysters
Fresh, plump oysters grilled on the half shell until bubbling and sizzling in a rich garlic, herb, and butter sauce. Finished with grated Parmesan and lemon juice, these oysters deliver a smoky, savory, high-protein seafood experience perfect for appetizers or outdoor entertaining.
Servings: 4
Calories: 280kcal
Ingredients
🍖The Oysters:
12 fresh whole oysters, cleaned and shucked on the half shell
🍖Garlic Herb Butter:
1/2 cup (1 stick) unsalted butter, softened
4 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
1 tbsp fresh chives, finely chopped
1/4 tsp crushed red pepper flakes
1/4 tsp kosher salt
1/4 tsp black pepper
🍖Topping & Serving:
1/4 cup grated Parmesan cheese
1 lemon, cut into wedges (for serving)
Hot sauce (optional)
Instructions
🟢Prep the Butter:
In a small bowl, mix softened butter, minced garlic, chopped parsley, chives, red pepper flakes, salt, and black pepper until completely combined.
🟢Preheat the Grill:
Preheat your outdoor grill to medium-high heat (400°F–450°F / 200°C–230°C).
🟢Top the Oysters:
Place the shucked oysters on a tray, making sure to keep as much of their natural liquor (liquid) in the shell as possible. Top each oyster with a generous spoonful (about 2 teaspoons) of the garlic herb butter and a sprinkle of grated Parmesan cheese.
🟢Grill:
Carefully place the oysters directly onto the hot grill grates. Close the grill lid and cook for 5–8 minutes, or until the butter is melted and aggressively bubbling, and the edges of the oysters begin to curl.
🟢Serve:
Carefully transfer the hot oysters to a platter using tongs. Serve immediately with fresh lemon wedges and hot sauce on the side.
Notes
- Cheese Swap: Replace Parmesan with Pecorino Romano or Asiago for a bolder, saltier bite.
- Butter Alternative: Swap butter with clarified butter (ghee) or extra virgin olive oil combined with a pinch of smoked paprika for dairy-free grilling.
- Heat Adjustment: Replace red pepper flakes with a few drops of Sriracha or Louisiana hot sauce directly inside the butter mixture.
