Allergen note
Shrimp is a crustacean shellfish and one of the most common food allergens; the allergy is often lifelong. From 12 months, offer a little well-cooked shrimp on its own first and keep it in the diet regularly if tolerated. If your child has severe eczema or another food allergy, ask your pediatrician first.
How to serve
From 12 months, finely chop cooked shrimp or cut it into small bite-size pieces and mix it into rice, pasta, vegetables or scrambled eggs. As chewing improves, offer slightly larger pieces your toddler can bite, and keep portions to a few shrimp.
Preparation
Peel the shrimp and remove the tail and dark vein, then steam or gently simmer for 2–3 minutes until pink and opaque all the way through. Don't overcook, or it turns rubbery. Choose shrimp without added salt or sodium solutions, and skip salty sauces.
Texture and choking risk
Shrimp is firm, springy and round when curled, which makes whole shrimp a choking hazard for young children. Cut it into small pieces or chop it finely, remove every bit of shell and tail, and supervise closely while your toddler eats.
Sources: cdc.gov · cdc.gov · healthychildren.org · healthychildren.org · nhs.uk · nhs.uk
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Recipes with shrimp
Track first tastes and reactions
Log when your child first tries shrimp, note any reaction and see it in the allergen tracker.
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