This low carb oyster recipe is perfect if you love spicy seafood! It’s super quick, uncomplicated, and only has five ingredients total. Unless you slurp your oysters raw right out of the shell, it doesn’t get any simpler. Not a fan of raw oysters? Me neither fam, I totally got you. We’re broiling these bad boys!
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Once you’ve shucked your oysters, you are like 98% done. Think I’m kidding? Whip up the sauce, coat the oysters, place on a bed of herbs, broil for a couple of minutes, eat until your heart's content.
The spicy sauce consists of three things: a tablespoon of the Garlic Thai Chili Paste by Huy Fong, a tablespoon of olive oil, and a ⅛th of a teaspoon of salt. If you don’t know about Garlic Thai Chili Paste, let’s take a look at what you’ve been missing out on!
Huy Fong makes it, the same folks who brought you the beloved Sriracha hot sauce, but it doesn’t have any sugar in it. Yes, Sriracha has sugar in it (please don’t throw rocks at me). There’s 1 gram of sugar per teaspoon, so if you tend to enjoy Sriracha on literally everything in massive quantities, drink it straight out of the bottle, or carry it around on a keychain… just know that the carbs add up, and the Garlic Thai Chili Paste is a way more keto-friendly option. And honestly, I like the taste of it better, myself! It’s a staple in my kitchen.
After tossing the oysters in the spicy sauce lay them out in a single layer over a bed of fresh basil leaves in an oven-safe dish. Turn your broiler to high, then pop them in the oven right beneath the heat source. Make sure to use your top rack, so the dish is only a few inches below the heating element. Oysters just take a couple of minutes to cook under the broiler, so don’t go anywhere! Wait about two-three minutes and remove the keto-friendly oysters from the oven.
I hope you enjoy this low carb oyster recipe! If you love oysters but can’t handle the heat, be sure to check out my keto fried oysters recipe.
📖 Recipe
Ingredients
- 12 oysters shucked
- 1 tablespoon Huy Fong's garlic chili paste
- 1 tablespoon olive oil
- ⅛ teaspoon salt
- 7-8 basil leaves fresh
Instructions
- In a medium size bowl, mix garlic chili paste, olive oil, and salt.
- Add oysters to the sauce mixture and thoroughly coat.
- Spread the basil leaves out on an oven-safe dish to create a bed for the oysters to cook on.
- Pour the oysters and the sauce over the basil leaves and spread the oysters out into a single layer.
- Turn the broiler on high.
- Place dish on top rack within a few inches from broiler.
- Broil for two-three minutes on high.
- Remove from oven and serve immediately.
Nutrition
Hi, I'm Tasha–nutritionist, recipe developer, and multi-published cookbook author.
Do I use the oyster liquor?
I did not due to the nature of how I got the oysters (we have to shuck them on the beach here in Washington), but you can definitely include it in the recipe if you have it available!
Thank you! I picked some up in Quilcene WA with the liquor and definitely don’t want to waste it!