Yes, you can eat shrimp while pregnant! Shrimp is a great source of protein and other nutrients, plus it’s low in calories. The American Pregnancy Association and the U.S. Food and Drug Administration allow pregnant women to safely eat up to 12 ounces (340 grams) of cooked seafood per week. This is about 3 ounces uncooked or 4 medium raw shrimp, which is smaller than your palm. In general, seafood has a lot of vitamins, minerals and healthy fats that are good for both you and your baby. Eating plenty will also help with your pregnancy weight gain as it’s high in protein and low in fat with no carbs or sugars. There aren’t any major dangers associated with eating shrimp when you’re pregnant
Nutrition in Shrimp
Shrimp is low in calories and high in protein, vitamins and minerals. It’s a great source of cholesterol-lowering omega-3 fatty acids, B vitamins (B6 and B12) and selenium. This mineral helps prevent oxidative stress, which is believed to cause birth defects. Shrimp is also rich in minerals like iron, magnesium, phosphorus and zinc. Minerals like calcium, copper, iron and magnesium are important for your baby’s bones and muscles. Folate, which is also known as folic acid, can help prevent neural tube defects. There are a few minor nutritional concerns that might be of interest to pregnant women. Shrimp is a bit high in cholesterol, but it’s so low in calories that it ends up being a net gain for you. There’s also a small amount of Vitamin A, which could cause birth defects if there’s too much. It’s easy to avoid this.
Safety of Shrimp While Pregnant
All seafood are safe to eat when pregnant, but you should avoid some types of fish such as tuna, shark, swordfish, king mackerel, marlin, or walleye. These are high in mercury, which is a toxin that can be dangerous for your baby. You can find out which type of seafood are safe to eat from the Seafood Health Facts website or the EPA Seafood Selector. Shrimp is a low-mercury seafood and therefore very safe to eat when pregnant. It’s also very low in contaminants like PCB and mercury, which are more commonly found in fish.
How to Buy Safe Shrimp
When buying shrimp, look for the Marine Stewardship Council (MSC) logo on the package. This is an independent organization that certifies sustainable seafood, so you can be sure it’s ethically farmed. You can also buy wild-caught shrimp. Peel and devein shrimp before cooking to remove any contaminants that may be inside the shell or on the surface. This includes pesticides, antibiotics and other harmful chemicals that are used in shrimp farming. If you’re buying frozen shrimp, you can look for the “FDA Select” logo on the package to make sure it’s been properly processed and that there are no harmful bacteria.
Mercury in Seafood
Seafood is one of the richest sources of omega-3 fatty acids, which are good for your baby’s brain development and can help prevent postpartum depression. The problem is that the majority of people don’t consume the right types of seafood. Most types of seafood have mercury, which is a toxin that can be dangerous for your baby. Fish like tuna and mackerel are high-mercury seafood, while shrimp, salmon and scallops are low-mercury seafood. The worst thing you can do is eat too much of the low-mercury seafood and not enough of the high-mercury seafood. The former is safe, while the latter can cause problems.
Nori, The Dark Green Leafy Stuff
Nori (also known as the dark green leafy stuff) is the seaweed that’s used to wrap sushi rolls. It’s high in protein, fiber, vitamins and minerals. Nori is also rich in iodine, which is important for your baby’s thyroid function. In fact, it’s one of the best sources of iodine. That’s why pregnant women are typically advised to avoid eating seaweed like nori and kelp. Eating a lot of iodine can cause an overload and lead to hyperthyroidism in your baby, which can affect their growth and development. But there’s something important to know about this. The iodine in seaweed is actually different from the iodine in table salt or other forms of iodine. It’s like the difference between regular table salt (sodium chloride) and sea salt (sodium chloride plus trace minerals).
How to Cook Shrimp Without Added Chemicals
Shrimp is generally low in contaminants and safe to eat when pregnant, but you should avoid adding extra flavorings like scallions, garlic, ginger, etc. They may contain harmful chemicals that can get into the shrimp. Instead, cook the shrimp without any extra seasoning and eat it plain. If you’re buying frozen shrimp, make sure to follow the instructions on the package. Follow the cooking instructions on the package, and make sure the shrimp are properly cooked before eating. How you cook shrimp does make a difference in contaminants getting into the shrimp. Steaming and poaching are better than boiling or frying. If you’re pan-frying or stir-frying shrimp, don’t add any oil.
Wrapping up
Shrimp is a great source of protein and other nutrients, plus it’s low in calories. The American Pregnancy Association and the U.S. Food and Drug Administration allow pregnant women to safely eat up to 12 ounces (340 grams) of cooked seafood per week. This is about 3 ounces uncooked or 4 medium raw shrimp, which is smaller than your palm. All seafood are safe to eat when pregnant, but you should avoid some types of fish such as tuna, swordfish, king mackerel, marlin, or walleye. These are high in mercury, which is a toxin that can be dangerous for your baby. You can find out which type of seafood are safe to eat from the Seafood Health Facts website or the EPA Seafood Selector. Shrimp is a low-mercury seafood and therefore very safe to eat when pregnant. If you’re concerned about contaminants or don’t like the taste of shrimp, there is another option. You can take a daily fish oil supplement. These are a reliable source of omega-3 fatty acids with no contaminants.