I didn’t need more cookware, but when I spotted stainless steel oyster shells I couldn’t resist. I love seafood and wanted to try new recipes, so the shells seemed like the perfect excuse. They’re a lot of fun to cook with and they elevate simple dishes — like these grilled BBQ shrimp in oyster shells — into something special. The shrimp cook evenly and stay juicy, and the buttery, herby sauce is ridiculously good. The shrimp soak up that flavor, and you can either sip the remaining sauce from the shell or mop it up with crusty bread. Delicious and easy.
Add Some Kick (Optional)
If you like a little heat, sprinkle a pinch of red pepper flakes over the shrimp right before grilling. Keep it light — the focus should remain on perfectly cooked shrimp and the rich butter sauce. I used a Weber grill for these, but any high-heat grill will do.
I Should’ve Bought More Shells
Lesson learned: don’t buy just one set of 12 stainless steel oyster shells if you plan to experiment. I found myself wanting to cook more dishes in them, and having extra shells makes entertaining easier. If you like cooking seafood, grab an extra set.
Also try my crabmeat stuffed oyster shells for another tasty appetizer idea.
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Grilled BBQ Shrimp in Oyster Shells
Equipment
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Stainless Steel Grillable Oyster Shells
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Saucepan
Ingredients
- 1 pound large shrimp (20–24 count recommended)
- 1 cup butter
- ¼ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 teaspoon ground black pepper
- 1 tablespoon garlic, minced
- 4 teaspoons Worcestershire sauce
- 4 tablespoons beer
Instructions
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Note: You can prepare the butter mixture in a small saucepan on your grill or on the stovetop.
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Peel and devein the shrimp, leaving the tail on if you like.
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Preheat your grill for direct, high-heat cooking.
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Melt the butter in a small saucepan over medium-low heat.
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Whisk in the thyme, oregano, basil, black pepper, garlic, Worcestershire sauce and beer. Stir to combine.
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Bring the mixture to a gentle simmer and cook until reduced by about half, 3–4 minutes.
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Remove from heat.
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Place two shrimp in each oyster shell.
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Set the filled shells on the hot grill.
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Cook until the shrimp start to turn pink around the edges, about 4–5 minutes.
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Baste each shell with about 1 tablespoon of the seasoned butter mixture.
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Caution: adding the butter can cause flare-ups, which add a smoky flavor. Keep hands and face away from flames.
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Cook just until the shrimp are opaque and cooked through, another 3–5 minutes.
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Serve immediately while hot.
Notes
Nutrition
Nutritional values are approximate.