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20 minute dinner recipes

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Spicy Thai Barbecued Oysters


From EatingWell:  May/June 2011

The great thing about barbecuing oysters is you don’t need to shuck them. Put the oysters right on the grill and cook until the steam inside the oysters pops the shells open. Drizzle with a little spicy Thai sauce and you’re done.

6 servings, 4 oysters each | Active Time: 40 minutes | Total Time: 40 minutes



  1. Combine lime juice, fish sauce, sugar, cilantro, garlic and chile in a small bowl; stir until the sugar dissolves. Let stand at least 30 minutes before serving for flavors to develop. Adjust flavors to your taste.
  2. Preheat grill to medium-high.
  3. Bring oysters along with the sauce, a cutting board, an oven mitt, tongs and an oyster knife (or other small knife) to the grill.
  4. Place oysters flat-side up on the grill rack. Close the lid and grill until the top shell pops open, 3 to 5 minutes. Transfer the oysters to the cutting board with tongs, keeping them as level as possible so the oyster “liquor” (salty seawater) doesn’t spill out.
  5. Wear the oven mitt to hold the oyster and use the knife to remove the top shell, cutting the oyster away from the top shell and leaving it in the bottom shell. Periodically wipe your knife clean. Discard the top shells. Spoon about 1 teaspoon sauce onto each oyster. Return the oysters to the grill, close the lid and grill until the sauce is bubbling, 2 to 4 minutes more. Serve with small forks.


Per serving : 61 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 27 mg Cholesterol; 9 g Carbohydrates; 4 g Protein; 0 g Fiber; 514 mg Sodium; 89 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 lean meat

Tips & Notes