Wild Jumbo Tiger Prawns

Name: Wild Jumbo Tiger Prawns
Brand: REACH FOODS
SKU: JWTP1000
Price: 80.00 GBP
Availability: InStock

£80.00

Net: 1kg (3–6 giant prawns) Eastern Central Atlantic Whole, head-on, shell-on, raw Perfect for BBQ

Wild Atlantic tiger prawns — whole, head-on, frozen raw, and genuinely enormous at 3 to 6 per kilogram. Firm, meaty flesh with a clean sweetness and a bite closer to lobster tail than anything you would recognise as a prawn. Split them and grill on a barbecue, roast them whole in a hot oven, or cook them on a plancha with garlic and olive oil. Wild-caught from the Eastern Central Atlantic — a different species to farmed tiger prawns in every way that matters.

£80.00

Wild giant tiger prawns (Penaeus monodon), caught in the Eastern Central Atlantic (FAO Area 34), sold whole, head-on, shell-on, and frozen raw. These are genuinely large prawns — 3 to 6 per kilogram — with distinctive dark grey-brown striped shells that turn a deep orange-pink when cooked. The flesh is firm, meaty, and mildly sweet with a clean flavour and a satisfying bite that sets wild-caught tiger prawns apart from their farmed equivalents. The size and texture are closer to lobster tail than to a conventional prawn.

Wild tiger prawns from the Atlantic have a markedly different flavour profile to farmed specimens from Southeast Asia. The cold, open-ocean conditions and natural diet produce denser flesh, a cleaner sweetness, and none of the flat, muddy notes that farmed tiger prawns can carry. At this size, each prawn is a substantial piece of food in its own right — ideal for grilling whole on a barbecue, roasting in a hot oven, or splitting and cooking on a plancha. The shells and heads carry excellent flavour and should be kept for stock if not eaten. These are prawns that earn their place as a centrepiece.

Producer: Wild-caught by trawl in the Eastern Central Atlantic (FAO Area 34). Frozen at sea.

Ingredients: Giant tiger prawns (Penaeus monodon).

Storage: Store frozen at -18°C or below until the expiration date on the packaging. Once thawed, refrigerate and cook within 24 hours. Do not refreeze after thawing.

Net: 1kg (3–6 prawns)

Allergens: Crustaceans (prawns).

Thawing: Place the prawns on a tray in the fridge for 6–8 hours or overnight. At this size they take longer to thaw than smaller prawns. Pat dry with kitchen paper before cooking.

Grilling / BBQ (whole, shell-on): Season the whole prawns generously with flaky sea salt. Brush with olive oil. Grill over high heat for 3–4 minutes per side — the shells will char and blister while the meat inside stays juicy. At this size, you can also split the prawns lengthwise with a heavy knife before grilling to expose more flesh to the heat and make them easier to eat. Serve with lemon and aioli.

Roasting: Preheat to 220°C. Lay the whole prawns in a single layer on a roasting tray, drizzle generously with olive oil, scatter with sliced garlic and a pinch of chilli flakes, and season with salt. Roast for 8–10 minutes until the shells are pink-orange and the flesh is opaque throughout. Squeeze lemon over the tray before serving.

Pan-frying (split or peeled): Split each prawn lengthwise or peel and devein, leaving the tail on. Heat a large pan or plancha over high heat with olive oil. Cook for 2–3 minutes per side. Add butter, garlic, and a splash of white wine or brandy in the final minute. Baste and serve.

Garlic and herb crusted: Split the prawns lengthwise and lay cut-side up on a baking tray. Mix together fine breadcrumbs, finely chopped parsley, crushed garlic, lemon zest, a pinch of chilli, and enough olive oil to bind. Press the mixture over the exposed flesh. Grill under high heat for 6–8 minutes until the crust is golden and the prawn is cooked through.

Using the heads and shells: At this size, the heads contain a significant amount of flavour. Crush them and fry in olive oil until deeply caramelised, deglaze with white wine, and simmer with water for 20 minutes. Strain for a concentrated prawn stock that works as a base for risotto, bisque, or a pasta sauce.

Serving note: These are statement prawns. They need very little — olive oil, salt, garlic, lemon, and heat. The size and the quality of the wild-caught flesh do the work.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Wild giant tiger prawns (Penaeus monodon), caught in the Eastern Central Atlantic (FAO Area 34), sold whole, head-on, shell-on, and frozen raw. These are genuinely large prawns — 3 to 6 per kilogram — with distinctive dark grey-brown striped shells that turn a deep orange-pink when cooked. The flesh is firm, meaty, and mildly sweet with a clean flavour and a satisfying bite that sets wild-caught tiger prawns apart from their farmed equivalents. The size and texture are closer to lobster tail than to a conventional prawn.

Wild tiger prawns from the Atlantic have a markedly different flavour profile to farmed specimens from Southeast Asia. The cold, open-ocean conditions and natural diet produce denser flesh, a cleaner sweetness, and none of the flat, muddy notes that farmed tiger prawns can carry. At this size, each prawn is a substantial piece of food in its own right — ideal for grilling whole on a barbecue, roasting in a hot oven, or splitting and cooking on a plancha. The shells and heads carry excellent flavour and should be kept for stock if not eaten. These are prawns that earn their place as a centrepiece.