%20—%208%20to%2012%20large%20scampi%20per%201kg%20bag./strong%20A%20premium%20delicacy%20with%20a%20flavour%20many%20chefs%20prefer%20to%20lobster./pul%20%20listrongPack:/strong%201kg,%208–12%20large%20scampi/li%20%20listrongCatch:/strong%20wild/li%20%20listrongForm:/strong%20whole,%20raw,%20in%20shell/li%20%20listrongUse:/strong%20banquet%20starter,%20butter-poached,%20BBQ%20skewers/li%20%20listrongDelivery:/strong%20UK-wide,%20kept%20frozen%20in%20transit/li/ul&media=https://frozenfish.direct/wp-content/uploads/2026/05/Whole-Scampi-812-1kg-–-Langoustines-3-Custom.jpg)
A 1kg bag of large whole wild raw scampi — 8 to 12 generous scampi per pack. Scampi (also Dublin Bay prawn or langoustine) is closely related to the lobster and shares much of the lobster’s sweet, succulent meat character at a smaller scale. Many chefs prefer raw scampi to prawns — the flavour is more complex, the texture more refined.
Pack details
- Net weight: 1kg
- Count: 8–12 large scampi per bag
- Catch: wild
- Form: whole, raw, in shell
- Storage: keep at −18°C; defrost overnight in the fridge before cooking
How to cook whole scampi
- 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: 4–5 minutes in salted water; serve with mayonnaise and lemon.
- Pan-fry: halve, sauté in butter and garlic for 2 minutes per side.
- Stock and bisque: save the shells for an exceptional shellfish stock.
Pair with chilled Champagne, Chablis or a buttery Chardonnay.
Sourcing and delivery
Wild whole scampi, frozen raw at source. Dispatched frozen from our UK warehouse in insulated packaging.
