Yes, you can eat shrimp while pregnant, as long as it is fully cooked and consumed in moderation[1][3][5]. Shrimp is classified as a low-mercury seafood by the Food and Drug Administration (FDA), making it a safer option compared to fish with higher mercury levels, such as swordfish or shark[1][3].
Key guidelines for eating shrimp during pregnancy:
- Eat only shrimp that has been thoroughly cooked to an internal temperature of 145°F (63°C); the flesh should turn pearly and opaque[1][3][5].
- Avoid raw or undercooked shrimp, as these can contain harmful bacteria or viruses that may lead to food poisoning and increase the risk of pregnancy complications[1][3][4].
- The FDA, EPA, and dietary guidelines recommend pregnant individuals eat 8–12 ounces (about 2–3 servings) per week of low-mercury seafood, including shrimp[1][3].
- Be mindful of total seafood intake and avoid large, predatory fish (like shark, swordfish, king mackerel, and tilefish) which carry higher mercury risks[1][2].
Shrimp also provides benefits during pregnancy, such as supplying omega-3 fatty acids, protein, iodine, choline, and other nutrients important for fetal development and maternal health[5].
If eating out, always check that shrimp (and other seafood) is well-cooked. When cooking at home, you can check doneness by ensuring shrimp is firm and fully opaque. Avoid dishes featuring raw or lightly cooked shrimp, such as some types of sushi or ceviche[4].
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