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Grilled Oysters with Pico de Gallo
Course Appetizer
Cuisine Seafood
Servings
Ingredients
Course Appetizer
Cuisine Seafood
Servings
Ingredients
Instructions
  1. 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.
  2. Slice the remaining 2 limes into thin wedges for serving.
  3. Heat grill to high.
  4. 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).
  5. Remove to a platter and let cool slightly.
  6. If any of the oysters remain closed, throw them out - they are not safe to eat.
  7. Preheat the broiler.
  8. Using a dull knife, pry the shells completely open and discard the top shell.
  9. 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).
  10. Broil for ~1 minute, just to melt the cheese.
  11. Top with a spoonful of pico and serve immediately, with extra lime wedges.
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