Grilled (or Broiled) Oysters with a Sriracha Lime Butter
melissav
Photo by Rocky Luten
- Serves
- At least 2 dozen oysters
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. - melissav
Ingredients
- 1/4 cup butter, softened
- 1 teaspoon Sriracha
- 2 teaspoon shallots, finely minced
- 1 tablespoon lime juice
- 1/4 teaspoon kosher salt
- 2 teaspoon cilantro, minced
- oysters on the half shell
Featured Video
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&M
Directions
- Step 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
- Step 2
Meanwhile, heat the grill (or broiler) until very hot.
- Step 3
Toss each oyster with a dollop of butter.
- Step 4
Grill (or broil) for 3-4 minutes.
- Step 5
Enjoy! But be careful as the shells will be very hot.