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Perfect Baked Oysters Recipe: Easy Garlic Butter & Crispy Breadcrumbs

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These baked oysters feature a rich garlic butter, crispy breadcrumb topping, and a hint of lemon zest for a comforting, crowd-pleasing appetizer. Quick to prepare and perfect for any occasion, this recipe delivers big flavor with minimal fuss.

Ingredients

Scale
  • 1 dozen fresh oysters in the shell, scrubbed and shucked
  • 1/2 cup unsalted butter, softened
  • 3 large garlic cloves, finely minced
  • 1/2 cup breadcrumbs (panko preferred for extra crunch)
  • 2 tablespoons fresh parsley, chopped
  • Zest of 1 lemon
  • 1/4 cup grated Parmesan cheese (optional)
  • Salt and pepper to taste (flaky sea salt recommended)
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking tray with aluminum foil or a silicone baking mat for easy cleanup.
  2. In a small mixing bowl, blend unsalted butter with minced garlic. Stir in chopped parsley and lemon zest. Season with a pinch of salt and pepper.
  3. In a separate bowl, combine breadcrumbs, olive oil, and Parmesan cheese (if using). Toss until the crumbs are evenly coated and slightly damp.
  4. Place the shucked oysters on the baking tray, nestled in their shells. Use crumpled foil or rock salt to steady them if needed.
  5. Spoon about 1 teaspoon of garlic butter onto each oyster, then sprinkle with a generous layer of the breadcrumb mixture.
  6. Bake for 10-12 minutes, until the butter is bubbling and the topping is golden brown. Check at 10 minutes to avoid overbaking.
  7. Let the oysters rest for 2 minutes before serving. Use oven mitts or tongs to transfer them to a platter. Serve with a squeeze of fresh lemon.

Notes

For gluten-free, use GF breadcrumbs. For dairy-free, use plant-based butter and skip Parmesan or substitute nutritional yeast. Oysters cook quickly—avoid overbaking for best texture. Prep garlic butter and topping ahead for easy assembly. Broil for 1-2 minutes at the end for extra crispiness if desired.

Nutrition

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