In the realm of pregnancy nutrition, there are often misconceptions about which foods are safe to consume. One such source of confusion is the status of shrimp during pregnancy. The good news is that it is entirely safe to enjoy shrimp, and most seafood, during this special time, as long as it is properly cooked. In fact, shrimp and other shellfish can offer a plethora of nutritional benefits for both the expectant mother and her baby.

Some may have heard recommendations to avoid shrimp during pregnancy, possibly due to confusion with other seafood varieties frequently served raw or undercooked, such as oysters. However, the U.S. Food and Drug Administration (FDA) and the U.S. Environmental Protection Agency (EPA) categorize shrimp as one of the “best choices” for consumption during pregnancy. Not only is it a healthy option, but it also contains lower levels of mercury compared to certain other fish and shellfish.

Shrimp is a nutritional powerhouse, providing essential nutrients crucial for the development of the baby’s brain and spinal cord, cognitive function, and immune system. Rich in omega-3 fatty acids, iodine, iron, and choline, shrimp contributes to the overall well-being of both mother and child. Moreover, it serves as an excellent source of protein, a fundamental building block for the body’s tissues.

Beyond the benefits for pregnancy, studies suggest that incorporating seafood into one’s diet can contribute to heart health when combined with a diverse array of vegetables, fruits, nuts, legumes, lean meat, poultry, and low-fat dairy. This balanced approach may also support bone health and reduce the risk of obesity, colon, and rectal cancers.