Grilled Oysters with Pico de Gallo

Course Appetizer
Cuisine Seafood


  • 2 roma tomatoes seeded and chopped
  • 1/4 cup finely chopped red onion
  • 1 large jalapeno seeded and chopped
  • Handful of cilantro chopped
  • salt
  • pepper
  • 3 limes
  • 18-24 Oysters scrubbed clean
  • 1/2 cup shredded monterrey jack cheese


  • To make the pico de gallo, stir the chopped tomatoes, red onion, jalapeno, cilantro together in a bowl with the juice of 1 lime and a pinch of salt and pepper.
  • Slice the remaining 2 limes into thin wedges for serving.
  • Heat grill to high.
  • Place closed oysters on the grill and cook covered, 5-7 minutes or until opened (smaller oysters will open in ~5 minutes, larger ones might take a few more minutes).
  • Remove to a platter and let cool slightly.
  • If any of the oysters remain closed, throw them out - they are not safe to eat.
  • Preheat the broiler.
  • Using a dull knife, pry the shells completely open and discard the top shell.
  • Top each shell with a pinch of shredded jack and place on an oven-safe dish/baking pan (covering the bottom with something like dry beans, uncooked rice, or salt will keep the oysters from sliding around or tipping over).
  • Broil for ~1 minute, just to melt the cheese.
  • Top with a spoonful of pico and serve immediately, with extra lime wedges.
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