Can Pregnant People Eat Shrimp?

Yes, pregnant people can eat shrimp. The key is that the shrimp must be fully cooked. Shrimp is low in mercury and provides important nutrients like protein and choline. The main risk is not mercury but foodborne illness from raw or undercooked shellfish. Following a few simple food safety rules makes shrimp a safe choice during pregnancy.

Why Is Shrimp Considered Safe During Pregnancy?

Mercury is the main concern when it comes to seafood and pregnancy. High levels of mercury can harm a developing baby’s nervous system. But not all fish are high in mercury.

Shrimp is one of the lowest-mercury seafood options available. The FDA and EPA place shrimp in the “Best Choices” category for fish consumption during pregnancy. This category includes fish that are safe to eat two to three times per week.

Shrimp also delivers real nutritional value. A serving provides high-quality protein, which supports fetal growth. It also contains choline, a nutrient important for brain development. Some research suggests many pregnant women do not get enough choline, so shrimp can help fill that gap.

What Is the Main Risk of Eating Shrimp While Pregnant?

The primary risk is not mercury. It is foodborne illness.

Raw or undercooked shrimp can carry bacteria, viruses, and parasites. These include Vibrio, Salmonella, and norovirus. Pregnant women are more vulnerable to severe illness from these pathogens because pregnancy changes the immune system.

Foodborne illness during pregnancy can cause dehydration and, in severe cases, lead to complications. The safest approach is simple: eat shrimp only when it has been cooked to a safe internal temperature.

Shrimp cooks quickly and turns pink and opaque when done. The flesh should be firm to the touch. If you are eating out, ask for shrimp that is well-cooked. Avoid dishes where shrimp is served raw or barely cooked, such as ceviche or shrimp cocktail that looks translucent.

How Should Shrimp Be Handled and Stored?

Safe handling starts at the store. Buy shrimp from a reputable source. It should be kept cold or frozen. If it smells strongly of ammonia, do not buy it. Fresh shrimp has a mild, clean scent.

Thaw frozen shrimp in the refrigerator, not on the counter. Counter thawing allows bacteria to multiply. Once thawed, cook within 24 hours.

Wash your hands before and after handling raw shrimp. Use separate cutting boards and utensils for raw seafood and ready-to-eat foods. This prevents cross-contamination in your kitchen.

Leftover cooked shrimp should be refrigerated within two hours. Eat it within three to four days. Reheat leftovers until steaming hot throughout.

How Much Shrimp Can You Eat Per Week?

The FDA recommends that pregnant women eat 8 to 12 ounces of low-mercury seafood per week. That is about two to three servings.

A serving of shrimp is roughly 4 ounces, or about 16 to 20 medium shrimp. You can eat shrimp two to three times per week within this guideline.

This recommendation applies to shrimp and other low-mercury seafood like salmon, sardines, and pollock. It is not a limit specific to shrimp alone. The total amount of low-mercury seafood across the week should stay within the 8 to 12 ounce range.

Do not eat more than this amount. While shrimp is low in mercury, it still contains trace amounts. Sticking to the guideline keeps your total mercury exposure well within safe limits.

Are There Any Types of Shrimp to Avoid?

All shrimp are low in mercury, so no specific type of shrimp is off-limits for that reason. The concern is preparation, not the species.

Imported shrimp has raised questions about antibiotics and farming practices. Some imported shrimp comes from farms that use antibiotics not approved in the United States. The FDA does test imported seafood, but some consumer groups have raised concerns about how thorough this testing is.

If you want to minimize this concern, look for shrimp labeled as domestic or from the United States. Wild-caught American shrimp is another option. These choices are not necessarily safer, but they are subject to stricter regulations.

Shrimp labeled as “pre-cooked” or “ready-to-eat” still needs to be heated. These products are usually cooked during processing, but reheating them reduces the risk of contamination during packaging and shipping.

Can Pregnant People Eat Shrimp from Restaurants?

Yes, but you need to be careful about how it is prepared.

Ask your server if the shrimp is fully cooked. Some dishes like shrimp scampi, fried shrimp, and grilled shrimp are typically cooked thoroughly. Dishes like ceviche, where shrimp is “cooked” in citrus juice, are not safe. The acid in citrus does not kill all harmful bacteria and parasites.

Shrimp cocktail can be safe if the shrimp is fully cooked and then chilled. The cooking process kills pathogens. The concern with shrimp cocktail is how it is handled after cooking. If you trust the restaurant’s food safety practices, it is generally fine.

Buffets are a trickier situation. Shrimp sitting in a warming tray may be kept at unsafe temperatures. If the shrimp looks dry, is sitting in lukewarm liquid, or you cannot tell when it was put out, it may be better to skip it.

What About Shrimp Allergies and Pregnancy?

Shellfish allergy is one of the most common food allergies. Shrimp is a type of shellfish. If you had a shrimp allergy before pregnancy, it does not go away during pregnancy. You should continue to avoid shrimp.

An allergic reaction during pregnancy can be dangerous for both you and the baby. Symptoms can include hives, swelling, difficulty breathing, and a drop in blood pressure. These require immediate medical attention.

If you have never eaten shrimp before, pregnancy is not the time to try it for the first time. There is no benefit to introducing a new allergenic food during pregnancy. If you are unsure whether you have a shellfish allergy, talk to your doctor before eating shrimp.

Some people develop new food sensitivities during pregnancy, but true shellfish allergy appearing for the first time in pregnancy is uncommon. If you experience any unusual symptoms after eating shrimp, contact your healthcare provider.

How Does Shrimp Compare to Other Seafood During Pregnancy?

Not all seafood is equal during pregnancy. Some fish are high in mercury and should be avoided entirely. Others are safe in limited amounts.

Here is how shrimp compares to other common seafood choices:

• Shrimp: Low mercury. Safe to eat 2-3 servings per week.
• Salmon: Low mercury. Safe to eat 2-3 servings per week.
• Canned light tuna: Low mercury. Safe to eat 2-3 servings per week.
• Albacore tuna: Moderate mercury. Limit to 1 serving per week.
• Swordfish: High mercury. Avoid entirely during pregnancy.
• King mackerel: High mercury. Avoid entirely during pregnancy.
• Tilefish: High mercury. Avoid entirely during pregnancy.

Shrimp is one of the safest seafood options you can choose. It gives you the benefits of seafood without the mercury risk found in larger predatory fish.

What Are the Signs of Foodborne Illness from Shrimp?

If you eat undercooked shrimp, symptoms may appear within hours or up to a few days later. Common symptoms include nausea, vomiting, diarrhea, abdominal cramps, and fever.

Most healthy adults recover from foodborne illness without treatment. But pregnancy changes the calculus. Dehydration from vomiting or diarrhea can be more serious during pregnancy. A fever in pregnancy can be harmful to the developing baby.

Contact your healthcare provider if you develop these symptoms after eating shrimp. Do not wait to see if they pass. Your provider can advise whether you need evaluation or treatment.

Severe symptoms that require urgent medical care include high fever, blood in the stool, signs of dehydration like dark urine or dizziness, and inability to keep fluids down.