Yes, you can eat shrimp while pregnant as long as it is fully cooked. Shrimp is considered a low-mercury seafood choice and can be included as part of the recommended two to three servings of low-mercury seafood per week.
Seafood can provide protein, omega-3 fats, iron, iodine, and choline, which support your health and your baby’s development. A typical serving is about 4 ounces, and it is best to eat a variety of approved low-mercury seafood rather than relying on only one type.
Avoid raw or undercooked shrimp, including shrimp used in sushi, sashimi, or ceviche. Thorough cooking reduces the risk of foodborne infections, which can be more serious during pregnancy. Shrimp should be cooked until it is firm and opaque, ideally reaching an internal temperature of 145°F.
Be cautious with shrimp caught from local waters if there are contamination advisories in your area. You should also avoid shrimp if you have a shellfish allergy. Speak with your OBGYN if you have concerns about seafood intake, food poisoning symptoms, or local seafood safety.