Shellfish during pregnancy: benefits, risks, types, and cooking tips
The answer is yes, but with caution .
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Essential cooking → never consume raw or undercooked shellfish (sushi, tartare, carpaccio) to avoid the risk of infections from Listeria , Salmonella or other bacteria.
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Moderation → some large crustaceans can accumulate heavy metals (e.g. mercury), it is best to limit their consumption to 1–2 times a week.
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Allergies → if you have a history of shellfish allergies, consult your doctor before introducing them during pregnancy.
👉 If cooked well and chosen from safe sources, shellfish can be part of a healthy, balanced diet during pregnancy.
Types of crustaceans
🦞 Large crustaceans
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Lobster – Delicate and prized meat.
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Lobster – With large claws and rich flesh.
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Crab – Sweet and tender, excellent steamed.
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Scampi – Fine and delicate, much loved in Italian cuisine.
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Prawns – Tasty, perfect grilled or pan-fried.
🍤 Small crustaceans
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Shrimp – The most popular, versatile in a thousand recipes.
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Prawns – Meatier than shrimp, with a delicate flavor.
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Mantis shrimp (squills) – Typical of the Adriatic, very tasty.
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Spanish cicadas (bogavante) – Largest and most widespread in the Mediterranean.
🦀 Special crustaceans
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King Crab – Precious and imposing.
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Blue crab claws – Increasingly present in Italy too.
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Mazara Red Prawns – An Italian delicacy, intense and delicate.
Nutritional benefits
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Noble proteins → for the growth of maternal and fetal tissues.
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Omega-3 → supports the child's brain development.
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B vitamins and minerals (iodine, zinc, phosphorus) → essential for metabolism and energy.
🔎Find out what happens during pregnancy
Safe cooking of shellfish
Cooking is the most important step for enjoying shellfish during pregnancy without risks.
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Boiling → ideal for lobsters, crayfish and crabs.
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Steam cooking → maintains flavour and nutritional properties.
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Pan or grill → perfect for prawns, shrimp and scampi.
✅ Cooking with an induction hob
The induction hob guarantees:
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Quick times : it reaches boiling point in a few minutes.
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Precise temperature control : useful for avoiding incomplete cooking.
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Safety : no open flame, ideal even during pregnancy for practical cooking.
👉 Practical tip: For small shellfish (shrimp, prawns), simply bring the water to level 8–9 , add the shellfish, and reduce the heat to level 5–6 for 2–4 minutes. For large shellfish (lobster, crab, crawfish), cook for 10–15 minutes, reducing the power after boiling.
👉 General guide to induction cooking
FAQs about shellfish during pregnancy
1. Can I eat shrimp during pregnancy?
Yes, as long as they're well cooked. Raw foods (such as sushi or tartare) should be avoided.
2. Are frozen shellfish safe?
Yes, in fact, freezing reduces the microbiological risk. Always cook them thoroughly.
3. What is the best cooking method during pregnancy?
Boiling, steaming, or pan-frying on an induction hob: quick, safe, and without adding excessive fat.
4. How often can I eat shellfish during pregnancy?
1–2 times a week, alternating different species.
5. Small or large crustaceans?
Smaller ones (shrimp, prawns, scampi) are generally safer because they accumulate fewer heavy metals.