%20—%204–7%20enormous%20scampi%20per%20kilo%20pack./strong%20The%20premium%20banquet-grade%20size:%20closer%20to%20small%20lobsters%20than%20to%20prawns%20in%20scale%20and%20flavour./pul%20%20listrongPack:/strong%201kg,%204–7%20extra-large%20scampi/li%20%20listrongCatch:/strong%20wild/li%20%20listrongForm:/strong%20whole,%20raw,%20in%20shell/li%20%20listrongUse:/strong%20grilled%20halves,%20banquet%20starter,%20BBQ%20skewers/li%20%20listrongDelivery:/strong%20UK-wide,%20kept%20frozen%20in%20transit/li/ul&media=https://frozenfish.direct/wp-content/uploads/2026/05/scampi-whole-raw-1kg.jpg)
A 1kg pack of extra-large wild whole raw scampi — 4 to 7 in a kilo. Scampi (also Dublin Bay prawns or langoustines) are closely related to lobsters, and at the 4/7 grade they’re practically small lobsters: sweet, succulent meat in shells big enough to halve and grill. The serious banquet-grade scampi.
Pack details
- Net weight: 1kg
- Count: 4–7 extra-large scampi per pack
- Catch: wild
- Form: whole, raw, in shell
- Storage: keep at −18°C; defrost overnight in the fridge before cooking
How to cook
- Halve and grill: split lengthwise, brush with garlic butter, grill flesh-up for 4–5 minutes.
- BBQ: grill whole shell-on for 3 minutes per side.
- Boil: 5–6 minutes in salted water; serve with mayonnaise and lemon.
- Pan-fry: halve, sauté in butter and garlic for 2–3 minutes per side.
- Stock and bisque: save the shells for exceptional shellfish stock.
Pair with chilled Champagne, Chablis or a buttery Chardonnay.
Sourcing and delivery
Wild extra-large whole scampi, frozen raw at source. Dispatched frozen from our UK warehouse in insulated packaging.
