Yes, pregnant women can eat shrimp. Shrimp is considered a low-mercury seafood and is safe to consume during pregnancy when it is fully cooked. It provides beneficial nutrients such as protein, omega-3 fatty acids, vitamin B-2, vitamin D, iron, magnesium, and potassium, which support fetal development and maternal health. However, it is important to observe some precautions:
- Shrimp should be thoroughly cooked to avoid the risk of foodborne illness.
- Raw or undercooked shrimp and other seafood should be avoided during pregnancy.
- Pregnant women should limit their seafood intake, including shrimp, to about 8 to 12 ounces (two to three servings) per week to limit mercury exposure.
- Only purchase seafood from reputable sources and avoid shrimp caught in polluted waters.
Following these guidelines allows pregnant women to safely enjoy shrimp as part of a healthy diet.
