Servings topping for 2 dozen Oysters
Prep Time 5 mins
Cook Time 8 mins
Total Time 13 mins
Skill Level Easy

  • 1/2 cup unsalted butter, softened
  • 2 tbsp sriracha
  • 1 tbsp chopped fresh cilantro or parsley
  • 1/4 tsp salt
  • 1 green onion, finely chopped
  • 1 lime, juice and zest
  • 1 dozen oysters, shucked
  • coarse rock salt, herbs, to serve

How to make it

  1. In a small mixing bowl, combine softened butter, sriracha, cilantro, salt, green onion, lime juice and zest and mash with the back of a fork until everything is evenly mixed. Set aside.
  2. Preheat barbecue grill to medium-high, approximately 450 F (230 F)
  3. Place oysters directly on grill making sure they aren’t wobbly. Close lid and cook for about 5 minutes, or until edges curl slightly and oyster brine begins to bubble. Top each oyster with a dollop of sriracha-lime butter, close lid and cook for another 2 to 3 minutes.
  4. Using tongs or heat resistant gloves, carefully remove oysters and set onto a serving platter lined with a layer of coarse rock salt, fresh greens or herbs to keep them from tipping over.
  5. Leftover Sriracha-Lime Butter will keep up to 5 days and can be used stirred into a pasta sauce, as a popcorn topping or melted onto fresh corn on the cob.
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  • 1/2 cup unsalted butter, softened
  • 2 tbsp sriracha
  • 1 tbsp chopped fresh cilantro or parsley
  • 1/4 tsp salt
  • 1 green onion, finely chopped
  • 1 lime, juice and zest
  • 1 dozen oysters, shucked
  • coarse rock salt, herbs, to serve