Home Can I eat

Can I eat shellfish while pregnant?

US pregnancy food safety guidance. Educational only.

Evidence checked by Doola Research Team Source reviewed May 2026 · Based on Mayo Clinic, FDA, ACOG, FoodSafety.gov published guidance

What Guidelines Say

i

Fully cooked shellfish are generally safe during pregnancy; avoid raw or undercooked varieties due to infection risks.

Source basis: Mayo Clinic, FDA, ACOG, FoodSafety.gov

Read more details

According to FDA and ACOG guidelines, shellfish is a safe and nutrient-dense option during pregnancy when thoroughly cooked. Shellfish like shrimp, crab, and scallops are typically low in mercury, making them 'Best Choices' for fetal development. However, raw or undercooked shellfish, including oysters and clams, present significant risks of foodborne illnesses such as Vibrio, Salmonella, and Listeria monocytogenes. These pathogens can cause severe maternal illness and potential pregnancy complications. Guidelines specify that shellfish must reach an internal temperature of 145°F (63°C) to ensure safety. For mollusks like clams and mussels, shells must open during the cooking process; those that remain closed are discarded. Additionally, pregnant individuals are advised to monitor local water advisories for toxins like red tide, which are not eliminated by heat. Total seafood intake is recommended at 8 to 12 ounces per week.

Avoid

Raw Shellfish

Caution

Cook shellfish to an internal temperature of 145°F (63°C).

Safe Options

Cooked Shrimp

Expert Pick

Cooked Oysters

Not sure about other foods?

Snap a photo to check instantly

Get the App
Updated: Sources: Pregnancy and fish: What's safe to eat? - Mayo Clinic +7

Can you eat shellfish while pregnant?

According to Mayo Clinic, FDA, ACOG, FoodSafety.gov guidance, the quick answer is: Fully cooked shellfish are generally safe during pregnancy; avoid raw or undercooked varieties due to infection risks. Avoid: Raw Shellfish Use caution: Cook shellfish to an internal temperature of 145°F (63°C). Safer option: Cooked Shrimp Quick checks: Cook shellfish to an internal temperature of 145°F (63°C). Avoid raw or undercooked shellfish. Limit consumption to 8-12 ounces (224-340 grams) of low-mercury seafood per week. Source basis: Mayo Clinic, FDA, ACOG, FoodSafety.gov.

Safer Choices

Cooked Shrimp

  • Low in mercury and safe when cooked to an internal temperature of 145°F (63°C).

Cooked Oysters

  • Ensure they are fully cooked until the shells open and the flesh is opaque.

Cooked Scallops

  • Safe when cooked thoroughly; the flesh should be firm and opaque.

Cooked Lobster

  • Ensure the meat is opaque and reaches an internal temperature of 145°F (63°C).

Cooked Clams

  • Cook until the shells open and the meat is firm.

Thoroughly Cooked Shrimp

  • Shrimp is classified as a 'Best Choice' by the FDA due to low mercury levels.
  • Safe when boiled, grilled, or sautéed to an internal temperature of 145°F until the flesh is opaque.

Fully Cooked Crab and Lobster

  • These options are safe when steamed or boiled until the meat turns pearly and opaque.
  • Commercial crab meat sold in cans or pouches is pasteurized and considered safe for consumption.

Cooked Scallops, Mussels, and Clams

  • Safe when cooked until shells open naturally or the flesh becomes firm and milky white.
  • Internal temperatures must reach 145°F to effectively neutralize potential parasites and bacteria.

Risks & Limits

Raw Shellfish

  • High risk of bacterial and viral infections; avoid during pregnancy.

Smoked Shellfish

  • Unless cooked to 165°F (74°C), they may harbor Listeria; avoid unless heated properly.

High-Mercury Fish

  • Some shellfish may contain higher mercury levels; limit intake and choose low-mercury options.

Raw or Undercooked Shellfish

  • Raw oysters, clams, and mussels carry high risks of Vibrio and Norovirus infections.
  • Undercooked preparations fail to reach the 145°F threshold required to kill harmful pathogens.

Refrigerated Smoked Seafood

  • Items labeled as 'nova-style,' 'lox,' or 'kippered' may contain Listeria unless cooked to 165°F in a dish.
  • Canned or shelf-stable smoked seafood is a safer alternative as it undergoes heat processing.

Key Points from Health Guidelines

Based on Mayo Clinic, FDA, ACOG, FoodSafety.gov published guidance

  • 1
    Cook shellfish to an internal temperature of 145°F (63°C).
  • 2
    Avoid raw or undercooked shellfish.
  • 3
    Limit consumption to 8-12 ounces (224-340 grams) of low-mercury seafood per week.
  • 4
    Ensure shellfish are fresh and sourced from reputable suppliers.
  • 5
    Practice good hygiene when handling and preparing shellfish.
  • 6
    Be cautious with smoked shellfish; ensure they are heated to 165°F (74°C) before consumption.
  • 7
    Consult local advisories for shellfish harvested from local waters.

Common Questions About shellfish While Pregnant

Can I eat shellfish while pregnant?
Fully cooked shellfish are generally safe during pregnancy; avoid raw or undercooked varieties due to infection risks.
Is it safe to eat shellfish during the first trimester?
Yes, consuming fully cooked shellfish during the first trimester is generally considered safe and can provide essential nutrients. However, it's crucial to avoid raw or undercooked shellfish due to the risk of foodborne illnesses.
How much shellfish can I safely consume per week during pregnancy?
The FDA recommends that pregnant individuals consume 8 to 12 ounces (224 to 340 grams) of a variety of low-mercury seafood, including shellfish, per week.
What are the main risks of eating raw shellfish while pregnant?
Raw shellfish can be contaminated with harmful bacteria and viruses, such as Listeria monocytogenes and Vibrio vulnificus, which can lead to serious illnesses and pregnancy complications, including miscarriage and preterm labor.
Are there safer alternatives to raw shellfish during pregnancy?
Yes, consuming fully cooked shellfish is a safer alternative. Ensure they are cooked to an internal temperature of 145°F (63°C) until the flesh is opaque and the shells open.
What is the safest way to prepare shellfish at home during pregnancy?
To safely prepare shellfish at home, cook them to an internal temperature of 145°F (63°C), ensure the flesh is opaque, and the shells open. Avoid cross-contamination by using separate utensils and cutting boards for raw and cooked foods.

Related pregnancy safety topics

Use these deeper Doola Learn guides when the risk depends on ingredients, preparation, or serving style.

Raw eggs in desserts while pregnant

Keep Reading Pregnancy Food Guides

Can I eat clam chowder while pregnant? Can I eat clams while pregnant? Can I eat crab meat while pregnant? Can I eat catfish while pregnant? Can I eat oyster while pregnant? Can I eat smoked salmon while pregnant? Can I eat swordfish while pregnant? Can I eat shrimp while pregnant?
Browse all food safety guides
References & Guidelines

Evidence checked by Doola Research Team and source reviewed against public health guidance. This content is for educational purposes only and does not constitute medical advice. Always consult your healthcare provider for advice specific to your pregnancy.