Name: Low Carb Broiled Oysters
Prep time: 5 min
Cook time: 4 min
Total time: 9 min
Yield: 1
Cuisine: American
Ingredients: 12 oysters on the half shell, thawed if previously frozen; 3 tbs unsalted butter, melted; 3 tbs low carb ketchup; 1 tsp Worcestershire sauce; Tabasco, to taste, optional; ¼ cup Pork Panko; chopped fresh chives or parsley, optional garnish

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These broiled oysters are served on the half-shell for a tasty low carb appetizer that's buttery, sweet, and salty!

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I recently found some reasonably priced frozen oysters on the half shell that I wanted to experiment with. They were Eastern oysters (also known as Atlantic oysters, American oysters, or East Coast oysters) and although you could totally thaw them and eat them raw, I wanted to lightly cook them. Something like Oysters Rockefeller (oysters on the half-shell that have been topped with a rich sauce of butter, herbs, and breadcrumbs, then baked or broiled) but with a tomato-based sauce.

This recipe is the result of my experiments and is a fantastic way to use frozen oysters!

Carbs in Oysters

As I mentioned in my guide to hidden carbs, oysters aren't as low in carbohydrates as other seafood. But that doesn't mean that you have to avoid them completely! Raw oysters contain approximately 4.7g carbs per 3 oz (85g) serving – obviously without the shell! This is equal to about six medium oysters. With this recipe I've halved this serving size and suggested that 6 oz (about twelve oysters) serves four people as an appetizer. But if your carb count allows then of course you can split between two people instead!

Love oysters? Try my low carb oyster gratin!

How to Make Low Carb Broiled Oysters

Thoroughly thaw the oysters in the fridge, if previously frozen. Place them onto a large baking sheet.

In a bowl, melt some butter in the microwave. Add some low carb ketchup (I used G Hughes but check out my full list of low carb ketchup ideas – both store-bought and homemade!), Worcestershire sauce, and a splash (or a few) of Tabasco or your favorite hot sauce.

Mix well, then spoon about a tablespoon of the mixture into each oyster shell – the exact amount will depend on the size and shape of the oysters. Sprinkle about a teaspoon of pork panko over each one.

Place under a preheated broiler for 3-4 minutes or until the tops start to turn golden brown.

Note: You can also cook these oysters on the grill (400F with lid closed for 5-7 minutes) or in the oven (450F for 8-10 minutes)!

Carefully transfer the oysters to a serving platter (try not to spill any of the liquid!), garnish with chopped chives or parsley. Serve immediately.

To eat the oysters, use a small fork to loosen the meat from the shell and scoop it up, then tip the liquid directly from the shell into your mouth!

The taste is so good – a slight sweetness from the ketchup, saltiness from the brine, and a delicious crunch from the pork panko!