Entree: Mexico – Pacific Coast Mexico, Nayarit – Langostinos al Mojo de Ajo

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Additional 5 min

Total 1 hr

Ingredients

- 1 1/2 lb (680 g) large prawns (langostinos), peeled and deveined, tails on if desired (about 18–20)  
- 3 tbsp (45 ml) vegetable oil or canola oil  
- 2 tbsp (30 g) unsalted butter  
- 8 cloves (about 40 g) garlic, thinly sliced  
- 1–2 small serrano chiles, thinly sliced, or 1 tsp (2 g) dried chile de arbol flakes (adjust to taste)  
- 1/4 cup (60 ml) dry white wine or chicken broth  
- 2 tbsp (30 ml) fresh lime juice, plus extra wedges for serving  
- 1/3 cup (8 g) fresh cilantro, chopped, plus extra for garnish  
- Salt and freshly ground black pepper, to taste  
- 1 1/2 cups (300 g) long-grain white rice, rinsed until water runs clear  
- 2 3/4 cups (650 ml) low-sodium chicken broth or water (for the rice)  
- 1 tbsp (15 g) unsalted butter (for the rice)  
- 1/2 tsp (3 g) kosher salt (for the rice)  
- 1 medium tomato, diced (about 5 oz / 140 g)  
- 1 ripe avocado, diced (about 6 oz / 170 g)  
- 1/4 small red onion, very thinly sliced (about 1 oz / 30 g)  
- 2 tbsp (30 ml) fresh lime juice (for salad)  
- 2 tbsp (30 ml) olive oil (for salad)  
- Salt and pepper, to taste (for salad)  
- 8 corn tortillas (about 6 in / 15 cm), warmed

Instructions

Short Description:
Langostinos al Mojo de Ajo are large prawns quickly sautéed in a hot garlic-infused oil with a touch of chile and brightened with lime and cilantro, served as a complete coastal meal with cilantro-lime rice and warm corn tortillas.

Regional Notes:
This Nayarit Pacific Coast version emphasizes very fresh prawns cooked simply in abundant garlic oil (mojo de ajo) with a hint of local chile for heat, served with rice or tortillas rather than heavy sauces. The preparation is quick and highlights seafood freshness, unlike inland or cream-based variants.

1. Prepare the rice: In a medium saucepan, melt 1 tbsp (15 g) butter over medium heat. Add the rinsed rice and toast, stirring, 1–2 minutes. Add 2 3/4 cups (650 ml) chicken broth or water and 1/2 tsp (3 g) salt, bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest covered 5 minutes. Fluff with a fork and stir in 2 tbsp (30 ml) fresh lime juice and 1/4 cup (6 g) chopped cilantro.
2. While the rice cooks, make the quick tomato-avocado salad: In a bowl combine diced tomato, diced avocado, thinly sliced red onion, 2 tbsp (30 ml) lime juice, 2 tbsp (30 ml) olive oil, salt and pepper to taste, and a tablespoon of chopped cilantro. Gently toss and refrigerate briefly until serving.
3. Pat the prawns dry and season lightly with salt and pepper.
4. Heat a large skillet over medium-high heat. Add 3 tbsp (45 ml) vegetable oil and 2 tbsp (30 g) butter. When the butter has melted and the fat is hot but not smoking, add the thinly sliced garlic in an even layer. Sauté gently, stirring, 1–2 minutes until garlic is fragrant and just beginning to turn golden—do not burn.
5. Add the sliced serrano or chile flakes and stir 30 seconds to bloom the chile flavor into the garlic oil. If using, pour in 1/4 cup (60 ml) dry white wine or chicken broth to deglaze, scraping any browned bits, and let it reduce 30–45 seconds.
6. Increase heat to high and add the prawns in a single layer. Sear 1–2 minutes per side (depending on size) until they turn opaque and pink with slight char at the edges—total cooking time about 3–4 minutes. Spoon the garlic-chile oil over the prawns as they cook.
7. Remove the pan from heat and stir in 2 tbsp (30 ml) fresh lime juice and 1/3 cup (8 g) chopped cilantro. Taste and adjust seasoning with salt and pepper.
8. Warm the corn tortillas in a dry skillet or wrapped in a towel in a low oven for 5–10 minutes.
9. To serve as an entree: divide the cilantro-lime rice among four plates, place a portion of langostinos al mojo de ajo alongside or atop the rice, spoon extra garlic-chile oil over rice and prawns, add a scoop of tomato-avocado salad, and offer warm corn tortillas and lime wedges on the side. Garnish with extra cilantro.
10. Enjoy immediately while prawns are hot and fragrant.