Prawns (large shrimp) are considered safe during pregnancy when cooked to 145°F. FDA classifies them as "best choice" — very low mercury. Nutritionally similar to shrimp: high protein, low mercury, meaningful omega-3 and iodine.
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Key Takeaway: Prawns are essentially large shrimp — same safety profile. Cook to 145°F (pink, opaque, C-shaped curl). Up to 12 oz per week per FDA guidelines. Avoid raw prawn preparations (ceviche, sashimi).
For the complete shrimp/prawn guide including cooking methods and mercury comparison, see shrimp during pregnancy.
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Bottom Line: Cooked prawns = considered safe, low mercury, nutritious. Same rules as shrimp. Cook to 145°F, avoid raw preparations.