Pregnancy food guidance, in plain English

Prawns

Cooked prawns are safe during pregnancy and a great source of protein. Always ensure they are fully pink and opaque throughout before eating. Avoid raw prawns.

Safe to eat
Prawns

Prawns are one of the most popular types of shellfish in the UK and are safe to eat during pregnancy, provided they are thoroughly cooked. Cooked prawns — including king prawns, tiger prawns, and cold-water prawns — are a good low-fat source of protein, selenium, and iodine. Raw prawns should be avoided during pregnancy, as they can carry harmful bacteria and viruses. Pre-cooked, chilled prawns sold in supermarkets are safe to eat cold as they have already been cooked — just check they are within their use-by date and have been kept properly refrigerated.

What to be aware of

  • Raw prawns must be avoided — cook until fully pink and opaque throughout.
  • Pre-cooked supermarket prawns are safe to eat cold, provided they are within date and properly stored.
  • Ensure cooked prawns are eaten promptly and not left at room temperature.
  • Avoid prawns from buffets or displays where temperature control may be poor.

NHS guidance: https://www.nhs.uk/pregnancy/keeping-well/foods-to-avoid/

US guidance

The FDA recommends avoiding raw shellfish during pregnancy and lists cooked shrimp (prawns) as a safe, low-mercury seafood option, consistent with NHS guidance.

Pregnancy-safe recipes

These recipes are designed with pregnancy safety in mind.

Garlic butter prawns on toast

Garlic butter prawns on toast

A quick, impressive starter or lunch — prawns cooked until perfectly pink in garlic butter.

Pregnancy tip: Prawns turn pink and opaque when fully cooked. This happens quickly — 2–3 minutes in a hot pan. Don't overcrowd the pan or they will steam rather than fry.

Ingredients

  • 250g raw king prawns, peeled and deveined
  • 3 cloves garlic, crushed
  • 30g butter
  • Juice of half a lemon
  • Fresh parsley, chopped
  • 2 thick slices sourdough, toasted
  • Salt and pepper

Method

  1. Heat butter in a frying pan over medium-high heat.
  2. Add garlic and cook for 30 seconds.
  3. Add prawns in a single layer and cook for 1–2 minutes until pink on the underside.
  4. Flip and cook for another 1–2 minutes until fully pink and opaque throughout.
  5. Squeeze over lemon juice and season.
  6. Scatter with parsley and serve immediately on toasted sourdough.
Prawn and avocado salad

Prawn and avocado salad

A fresh, satisfying salad using pre-cooked supermarket prawns — ready in minutes.

Pregnancy tip: Shop-bought cooked, chilled prawns are safe to eat cold in pregnancy — just ensure they are within date and have been refrigerated properly.

Ingredients

  • 200g cooked and peeled king prawns (chilled, from supermarket)
  • 1 ripe avocado, diced
  • 100g mixed salad leaves, washed
  • Cherry tomatoes, halved
  • Juice of 1 lime
  • 1 tbsp olive oil
  • Salt, pepper, and fresh coriander

Method

  1. Wash and dry the salad leaves.
  2. Combine leaves, avocado, tomatoes, and prawns in a bowl.
  3. Whisk lime juice, olive oil, salt, and pepper.
  4. Dress the salad and toss gently.
  5. Finish with fresh coriander and serve immediately.