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Langoustines in Garlic Sauce (al Ajillo)

Name: Langoustines in Garlic Sauce (al Ajillo)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 4 tbsp Olive oil; 1 to taste Salt and pepper; 3 tbsp Fresh flat-leaf parsley; 800 g Fresh langoustines; 8 cloves Garlic; 4 Dried árbol chilli; 1 Lime

25 min (15 prep + 10 cook) Easy 4 servings Veracruz

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Coastal langoustines sautéed in olive oil with garlic, árbol chilli and parsley.

About this recipe

Fresh langoustines sautéed in olive oil with plenty of garlic, dried árbol chilli and parsley. A coastal Mexican dish bursting with flavour and aroma.

History & Origin

Langoustines al ajillo are one of the most celebrated dishes of Mexican coastal cuisine, particularly in Veracruz, coastal Oaxaca and Chiapas. The ajillo technique has roots in Spanish cooking brought with the conquest, but Mexican cooks transformed it by adding dried árbol chilli, turning a garlic dish into a completely different flavour experience. In Veracruz fishing ports like Alvarado and Tlacotalpan, fresh river langoustines from the Papaloapan River are the stars of local gastronomy. The secret lies in the quality of the langoustine: fresh, with the head intact for extra flavour in the oil. Preparation is deceptively simple: generous olive oil, thinly sliced garlic golden-toasted without burning, dried árbol chilli for characteristic heat, and langoustines that cook in minutes absorbing all those aromas. A squeeze of lime, fresh chopped parsley and crusty bread or tortillas to mop up that fragrant golden oil. This dish represents the philosophy of Mexican coastal cooking: supremely fresh ingredients, simple technique and direct flavours that respect the main ingredient.

Estimated cost

£14.00

Total cost

£3.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

195

Calories

22g

Protein

Carbohydrates

10g

Fat

Fibre

480mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Clean 800g langoustines: remove heads if preferred, or leave on for extra flavour. Devein with a cut along the back. Pat thoroughly dry with kitchen paper.
💡 Langoustines with heads give much more flavour to the oil.
2
Peel and thinly slice 8 garlic cloves. Crumble 4 dried árbol chillies, removing seeds if you prefer less heat.
3
Heat 4 tablespoons olive oil in a large pan or wok over medium-high heat. Add the garlic and cook for 2 minutes until golden but not burnt. Add the árbol chillies and fry for 30 seconds.
💡 Burnt garlic will make the entire dish bitter; remove it if it darkens too much.
4
Increase heat to maximum. Add langoustines in a single layer. Season with salt and pepper. Sauté 2-3 minutes per side until pink and cooked through. Do not overcook.
💡 Langoustines are ready when they change from translucent to opaque and pink.
5
Turn off heat, squeeze in 1 lime and add 3 tablespoons chopped fresh flat-leaf parsley. Toss quickly. Serve immediately with crusty bread for dipping in the oil, or warm tortillas.
💡 The ajillo oil is liquid gold; do not waste a single drop.