{"id":11942,"date":"2026-06-15T09:56:55","date_gmt":"2026-06-15T14:56:55","guid":{"rendered":"https:\/\/recetas123.net\/langostinos-al-ajillo\/"},"modified":"2026-06-15T10:03:08","modified_gmt":"2026-06-15T15:03:08","slug":"colombian-garlic-langoustines","status":"publish","type":"post","link":"https:\/\/recetas123.net\/en\/colombian-garlic-langoustines\/","title":{"rendered":"Colombian Garlic Langoustines"},"content":{"rendered":"\n

Colombian garlic langoustines are a popular seafood preparation in coastal cooking, especially in seafood restaurants, Caribbean home kitchens, and places where fresh shellfish is part of everyday meals. The appeal of this dish is its simplicity: tender langoustines quickly cooked with garlic, butter, oil, lime, and fresh herbs.<\/p>\n\n\n\n

In Colombia, they are often served as a generous appetizer or as a main dish with coconut rice, fried green plantains, cassava, or a fresh salad. It is a quick recipe, but the cooking time matters because langoustines should stay tender and juicy.<\/p>\n\n\n

<\/div>
\n\t
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\"Langostinos<\/div>\n\t\t
\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t<\/div>\n\t
Colombian Garlic Langoustines<\/div>\n\t\t
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Preparaci\u00f3n<\/div>\n\t\t\t
15<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t
Cocci\u00f3n<\/div>\n\t\t\t\t
10<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t
Tiempo Total<\/div>\n\t\t\t\t
25<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
 <\/div>\n\t<\/div>\n\t\t
\n\t\t\t<\/div>\n\t
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\n\t\t\t\tMenu:<\/span>\n\t\t\t\t\n\t\t\t\t\tMain Course\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\tCocina:<\/span>\n\t\t\t\t\n\t\t\t\t\tColombian\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tPorciones<\/span>: 4<\/span> <\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tCalor\u00edas<\/span>: 310<\/span> kcal<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tChef<\/span>: Recetas123<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n<\/div>\n\n\n

Ingredients<\/h2>\n\n\n\n
    \n
  • 700 g cleaned, peeled, and deveined langoustines (about 24 medium pieces)<\/li>\n\n\n\n
  • 40 g finely chopped or crushed garlic (8 cloves)<\/li>\n\n\n\n
  • 45 g butter (3 tablespoons)<\/li>\n\n\n\n
  • 30 ml vegetable oil (2 tablespoons)<\/li>\n\n\n\n
  • 45 ml lime juice (3 tablespoons)<\/li>\n\n\n\n
  • 60 ml fish stock or water (\u00bc cup)<\/li>\n\n\n\n
  • 10 g chopped fresh cilantro (\u00bc cup)<\/li>\n\n\n\n
  • 6 g salt (1 teaspoon)<\/li>\n\n\n\n
  • 2 g ground black pepper (\u00bd teaspoon)<\/li>\n\n\n\n
  • 2 g ground cumin (\u00bd teaspoon)<\/li>\n\n\n\n
  • 1 g ground dried chili or mild hot pepper (\u00bc teaspoon)<\/li>\n<\/ul>\n\n\n\n

    Preparation<\/h2>\n\n\n\n
      \n
    1. Season the langoustines,<\/strong> mix the cleaned langoustines with the salt, black pepper, cumin, and lime juice. Let them rest for 10 minutes, just long enough to absorb flavor without letting the lime affect their texture too much.<\/li>\n\n\n\n
    2. Make the garlic base,<\/strong> heat the oil and butter in a wide skillet over medium heat. Add the garlic and saut\u00e9 for 1 to 2 minutes, stirring constantly, until fragrant and lightly golden. Do not let it burn, because burnt garlic will make the sauce bitter.<\/li>\n\n\n\n
    3. Cook the langoustines,<\/strong> add the drained langoustines to the skillet and cook for 2 minutes on one side. Turn them over and cook for another 1 to 2 minutes, until they change color, feel firm, and remain juicy.<\/li>\n\n\n\n
    4. Build the sauce,<\/strong> add the fish stock or water, dried chili, and chopped cilantro. Stir gently for 1 minute so the garlic sauce coats the langoustines and becomes glossy, aromatic, and slightly reduced.<\/li>\n\n\n\n
    5. Serve immediately,<\/strong> turn off the heat as soon as the langoustines are cooked and serve them hot with the garlic sauce spooned over the top. Do not leave them sitting in the hot skillet too long, or they may overcook.<\/li>\n<\/ol>\n\n\n\n

      Chef\u2019s Tips<\/h2>\n\n\n\n

      Use fresh langoustines or fully thawed ones, and dry them before cooking so they do not release too much water.<\/p>\n\n\n\n

      Do not cook the garlic over high heat; it should flavor the butter without burning.<\/p>\n\n\n\n

      Langoustines are ready when they change color and feel firm while still remaining juicy.<\/p>\n\n\n\n

      If you use tail-on langoustines, the presentation looks more traditional and attractive for serving as an appetizer.<\/p>\n\n\n\n

      Traditional Variations<\/h2>\n\n\n\n

      In some Colombian coastal kitchens, this dish is made with large shrimp instead of langoustines, using the same base of garlic, butter, lime, and cilantro.<\/p>\n\n\n\n

      There are also versions with a splash of dry white wine, although the simpler home-style preparation uses fish stock or a little water to create the sauce.<\/p>\n\n\n\n

      In some areas, the dish is served with extra heat, especially when paired with fried green plantains or white rice.<\/p>\n\n\n\n

      Traditional Serving Style<\/h2>\n\n\n\n

      Serve garlic langoustines hot, covered with their garlic, butter, and cilantro sauce. They can be served as an appetizer with fried green plantains or as a main dish with coconut rice, white rice, boiled cassava, or a fresh salad.<\/p>\n\n\n\n

      For drinks, they pair well with fresh lemonade, corozo juice, passion fruit juice, or cold panela water with lime.<\/p>\n\n\n\n

      Recommended Side Dishes<\/h2>\n\n\n\n
        \n
      • Coconut rice<\/li>\n\n\n\n
      • White rice<\/li>\n\n\n\n
      • Fried green plantains<\/li>\n\n\n\n
      • Boiled cassava<\/li>\n\n\n\n
      • Fresh salad<\/li>\n\n\n\n
      • Avocado<\/li>\n\n\n\n
      • Lime wedges<\/li>\n<\/ul>\n\n\n\n

        Culinary Fun Fact<\/h2>\n\n\n\n

        Garlic-style seafood is very popular in Colombian coastal cooking because it highlights the natural flavor of shellfish without covering it with heavy sauces. In coastal areas, this preparation is easily adapted to langoustines, shrimp, squid, or fish, always with garlic as the main flavor.<\/p>\n\n\n\n

        Even though it is a quick recipe, its success depends on the balance between lightly golden garlic, hot fat, and very brief seafood cooking.<\/p>\n","protected":false},"excerpt":{"rendered":"

        Colombian garlic langoustines are a popular seafood preparation in coastal cooking, especially in seafood restaurants, Caribbean home kitchens, and places where fresh shellfish is part of everyday meals. The appeal of this dish is its simplicity: tender langoustines quickly cooked with garlic, butter, oil, lime, and fresh herbs. In Colombia, they are often served as […]<\/p>\n","protected":false},"author":6,"featured_media":11944,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[163,161],"tags":[],"class_list":["post-11942","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-colombian-main-dishes","category-colombian-recipes","entry","has-media"],"yoast_head":"\nColombian Garlic Langoustines | Recetas123<\/title>\n<meta name=\"description\" content=\"Make Colombian garlic langoustines with garlic, butter, lime, and cilantro in a quick coastal-style seafood recipe.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/recetas123.net\/en\/colombian-garlic-langoustines\/\" \/>\n<meta property=\"og:locale\" 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