Shrimp, when prepared in an age-appropriate way to reduce choking risk and foodborne illness, may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. When shopping for shrimp, opt for fresh shrimp as frozen shrimp can be exceedingly high in sodium.

Shrimp are a common cause of choking for babies and older children alike due to their round shape and springy consistency. Read our section on how to serve safely according to the child’s age and eating ability.

Shrimp are crustaceans, part of the sprawling shellfish family that also includes crabs, lobsters, and prawns, among others. There are countless species that are commonly called shrimp, and they live in bodies of fresh and salt water worldwide. Some are tiny, and others are quite large; some are reddish-pink and others ruddy brown in color. Shrimp’s global popularity has led to their presence in dishes worldwide, from shrimp curries throughout South and Southeast Asia to paella in Spain, from jambalaya in the Americas to sushi in Japan.

Yes, in moderation. Shrimp are an excellent source of protein, omega-3 fatty acids, and essential nutrients including vitamins B6 and B12 and minerals like calcium, selenium, iodine, and zinc. Together these nutrients support baby’s rapid growth, neurodevelopment, and heart and immune health. In addition, shrimp tend to be low in mercury compared to other seafood. Mercury is a heavy metal that can affect neurological health and development and to which babies are more susceptible.

When shopping for babies younger than 12 months of age, avoid frozen shrimp, as well as canned, smoked, pickled, dried, and powdered shrimp, as well as other processed products like shrimp paste and shrimp chips, which tend to be exceedingly high in sodium.

Yes. The rubbery, firm texture and round shape of shrimp poses a high choking risk for babies and toddlers. To minimize the risk, mince into other foods or slice it lengthwise to butterfly it and eliminate any round, cylindrical shape. Never serve shrimp that is still round in shape, no matter how small the piece. As always, be sure to create a safe eating environment and stay within an arm’s reach of the child at mealtime. For more information on choking, visit our section on gagging and choking and familiarize yourself with the list of common choking hazards.

Yes. Shrimp is a type of shellfish, specifically a crustacean shellfish, and shellfish are common food allergens. Babies with a shrimp allergy are more likely to experience reactions to other shellfish in the crustacean family (crawfish, crab, lobster, prawn, etc.) and, to a lesser degree, the mollusk family (clam, mussel, octopus, oyster, scallop, snail, squid, etc.).

Interestingly, crustacean shellfish allergy commonly develops in adulthood, and for those who develop it in childhood, most will not outgrow it. If you have a family history of seafood allergies, or suspect baby may be allergic to shellfish, consult an allergist before introducing shrimp.

Being allergic to shellfish doesn’t mean that an individual will also have a finned fish allergy, as they are not closely related. However, you may need to be careful about the risk of shellfish proteins being cross-contaminated with finned fish and other seafood, as they are often prepared in the same facilities using shared tools and cooking materials.

Shrimp may be preserved with sulfites. While sulfites are not a common allergen, certain individuals, particularly those with asthma, can have allergy-like reactions to added sulfites. If sulfites are a concern, avoid ingredients such as sulfur dioxide, potassium bisulfate, potassium metabisulfite, sodium bisulfite, sodium metabisulfite, and sodium sulfite to name a few.

As you would do with all new allergens, introduce shrimp by serving a scant quantity, and watch closely. If there is no adverse reaction during the first couple of servings, gradually increase the quantity over future meals.

No. Although shrimp is high in cholesterol, the cholesterol from food actually has little impact on overall blood cholesterol levels. And in fact, shrimp offers lots of omega-3 fatty acids, which can help the body maintain healthy cholesterol and lipid levels.

They can be, especially if frozen. Opt for fresh shrimp when possible, reserving frozen shrimp for 12 months and up in moderation.

Yes, in small amounts, although most canned shrimp are exceedingly high in sodium. Make sure to cut the shrimp according to the child’s age and eating ability and look for products marked “low-sodium” or “no salt added.” Rinsing canned shrimp can reduce the sodium content slightly.

In moderation after the first birthday, although a taste here and there before then is fine, as long as they are cut for the child’s age to reduce choking risk. Sharing foods as a family is important, just aim to offer fried foods in moderation, as they're often high in sodium and trans fats. 

No. Raw shrimp pose a very high risk of foodborne illness, which can lead to harmful infections for babies, children, and adults alike. The risk of severe illness is even higher in individuals with complex medical backgrounds, on stomach acid reducing medications, and/or who are immunocompromised. Always cook shrimp before offering to babies.

No. Shrimp isn’t generally thought of as a food that promotes pooping. That said, it can play a supportive role in healthy bowel movements as part of a balanced and varied diet. Pooping patterns can vary significantly from child to child, so be sure to talk to your pediatric healthcare provider if you have concerns about baby’s pooping or digestive function.