Grilled (or Broiled) Oysters with a Sriracha Lime Butter

By melissav, posted 6 months ago

Photo: Sarah Shatz

Amanda & Merrill's Notes:

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

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

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

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
Meanwhile, heat the grill (or broiler) until very hot.
Toss each oyster with a dollop of butter.
Grill (or broil) for 3-4 minutes.
Enjoy! But be careful as the shells will be very hot.

Comments (20)Add yours

mtlabor about 1 month ago: this look so great, can't wait to try it!
Loves Food Loves to Eat 5 months ago: Had these with steak, steamed mussels and clams, crusty french bread, salad, and bubbly for Valentine's day. Delish! The bf LOVED them!
Rhonda35 5 months ago: Really looking forward to trying this tonight. Making Valentine's dinner - think we'll start with some bubbly and these delightful-sounding morsels, move on to lobster risotto with a lemony green salad and finish with something dark and chocolatey.
Rhonda35 5 months ago: I usually prefer my oysters raw with just a squeeze of lemon, but this recipe is so unbelievably fabulous that I just might have a new preference! Thank you for sharing with the Food52 community and congratulations on your win.
melissav 5 months ago: I'm so glad you enjoyed them. I agree that they are a nice change from raw oysters! Hope you had a great Valentine's dinner. The lobster risotto and lemony green salad sound right up my alley!
Feeding the Saints (A. C. Parker) 5 months ago: Congratulations on the win. I loved this recipe the moment I saw it. You got my vote, and I'm so glad you won. I'm planning to link to this on my blog for a Valentine's Day menu idea. Bottoms up!
melissav 5 months ago: I'm so glad you enjoyed them. I agree that they are a nice change from raw oysters! Hope you had a great Valentine's dinner. The lobster risotto and lemony green salad sound right up my alley!
melissav 5 months ago: Thank you for your kind words and vote. Happy Valentine's Day.
melissav 5 months ago: I'm so glad you enjoyed them. I agree that they are a nice change from raw oysters! Hope you had a great Valentine's dinner. The lobster risotto and lemony green salad sound right up my alley!
Jennifer Ann 5 months ago: So delicious! I made your recipe last night using half Blue Point, half Kumomoto, oysters. I am definitely committed to learning how to shuck more efficiently so that I can enjoy these again - next time in larger quantities (last night 1 hour = 8 shucked oysters)
melissav 5 months ago: So glad you enjoyed it! Shucking is a task. If you aren't up for it, most fish stores will shuck them for you. If I pick them up late enough in the day, I have them shuck them and leave them on the half shell. If there is a while between the trip to the fish store and dinner time, you can have them shuck the oysters and put the oysters and the oyster liquor in a small container with the shells on the side. When it is time to prepare the oysters, just place an oyster in each shell along with a small spoonful of the liquor. Not as ideal as a freshly shucked oyster but a great time saver! Great selection of oysters, by the way!
Feeding the Saints (A. C. Parker) 5 months ago: You got my vote! Sriracha sauce was one of the great "IT" ingredients in the past year, and I love its spicy wallop. I bet that on oysters, with lime juice and cilantro... YUM. I don't even have to do a taste test on it--but I will. Congrats on the finals.
melissav 5 months ago: Thank you!. And as A&M commented above, the butter is delicous on so many things. Let me know how you like them. PS - Congrats on your wildcard win. I'm definitely going to give it a try soon.
Oui, Chef 5 months ago: These look and sound fabulous! I've only ever had oysters raw, but will definitely be giving this recipe a try soon.
melissav 5 months ago: I hope you enjoy it!
ChezSuzanne 6 months ago: This sounds great! Sriracha is one of my must-haves when cooking.
melissav 5 months ago: I know, Sriracha is definitely addicting!
lastnightsdinner 6 months ago: I make a similar compound butter for oysters, but with chipotle - this sounds great!
melissav 6 months ago: Thanks! I'll have to try chipotles next time. Congrats on your win today!
lastnightsdinner 6 months ago: Thank you! You've got a definite contender here :D

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Grilled (or Broiled) Oysters with a Sriracha Lime Butter

Amanda & Merrill's Notes:

Serves At least 2 dozen oysters

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Grilled (or Broiled) Oysters with a Sriracha Lime Butter

Amanda & Merrill's Notes:

Serves At least 2 dozen oysters

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Cooks' Rating:

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