Their hard, translucent shells range from brown to grey in color. They’re sweet in taste and have a tender or firm texture, depending on the variety.
Although shrimp are a popular delicacy in many countries, many people believe that they’re unsafe to eat raw.
Raw shrimp are eaten in many cultures worldwide. In some regions, the liquid inside their heads is considered a delicacy.
In Japan, raw shrimp is often used to make sashimi. In China, however, shrimp is sometimes eaten whole after being soaked in a strong liquor called baijiu.
Still, shrimp may have germs, viruses, and parasites that make people sick or give them food poisoning (1, 2, 3).
Still, shrimp is one of the most popular shellfish in the US and makes up 50% of all aquaculture around the world. Many nutrients can be found in large amounts in it, such as omega-3 fatty acids, vitamin B12, and iodine (3, 4, 5).
Even so, shrimp can only be cooked at high temperatures to kill any harmful bacteria or viruses that may be in it (3, 6).
One in every six Americans experiences food poisoning each year (7, 8).
Shrimp is one of the most popular seafoods, renowned for its sweet flavor and meaty texture. However, for some people consuming shrimp can have life-threatening consequences. Shrimp allergies affect over 2 million Americans. In rare cases, eating shrimp can even cause anaphylactic shock and death.
In this article we’ll examine how much shrimp it takes to trigger a dangerous or deadly allergic reaction. We’ll also look at shrimp allergy symptoms, treatments and precautions to take.
Shrimp Allergy Overview
A shrimp allergy is an overreaction of the immune system to proteins found in shrimp and other shellfish. The allergy triggers immunoglobulin E (IgE) antibodies that release histamine and other chemicals, causing symptoms that can range from mild to fatal.
Shrimp allergies usually develop in adulthood rather than childhood. Reactions can occur after eating cooked or uncooked shrimp. Even inhaling cooking vapors or dust from shrimp shells can potentially cause issues in sensitive individuals.
Common Symptoms of Shrimp Allergies
Mild to moderate shrimp allergy symptoms may include
- Hives, itchy rash or swelling on face, lips and tongue
- Tingling or itching in the mouth
- Runny nose, sneezing, coughing
- Nausea, vomiting, diarrhea
- Abdominal pain and cramps
Severe shrimp allergic reactions can progress rapidly to anaphylaxis featuring:
- Constriction of the throat and trouble breathing
- Wheezing, chest tightness
- Rapid pulse, low blood pressure
- Dizziness, fainting, loss of consciousness
- Shock
Fatal reactions are possible when emergency epinephrine is not administered promptly. Every shrimp allergy sufferer should carry auto-injectable epinephrine devices and wear a medical bracelet.
How Much Shrimp Causes a Reaction?
The amount of shrimp that triggers an allergic reaction varies greatly between individuals. Even tiny traces of shrimp can cause issues for highly sensitive people.
According to Food Allergy Research and Education (FARE) shrimp allergies are commonly provoked by very small doses – sometimes as little as 1/44,000th of a peanut. Comparatively this makes shrimp one of the “Big 8” most potent food allergens along with milk, eggs, fish, shellfish, tree nuts, peanuts, wheat and soybeans.
For those with mild shrimp allergies, amounts of 1-2 pieces of shrimp may be tolerated before symptoms start. However, severe shrimp-allergic individuals can react to just breathing in steam from cooking shellfish.
There is no safe threshold dose. Repeated exposure to small amounts may also sensitize individuals over time. Complete shrimp avoidance is the only way to prevent reactions.
Why Can Shrimp Allergies Be Deadly?
Here’s a look at why shrimp allergies can sometimes lead to fatal anaphylaxis:
- Very small amounts can trigger a reaction, so accidental exposure is common
- Cooking fumes from shrimp can elicit breathing reactions
- Rapid progression of symptoms makes prompt epinephrine injection essential
- Cardiovascular symptoms like arrhythmias, low blood pressure and collapse
- Underlying asthma is a risk factor for severe breathing difficulty
- Some food-allergic reactions worsen with exercise shortly after eating
- Previous history of anaphylaxis to shrimp elevates future reaction risk
While death from food allergies is rare, shellfish like shrimp account for over 30% of fatal reactions. Seeking emergency care at first sign of throat swelling or difficulty breathing is critical.
Preventing Reactions with Proper Precautions
Those living with shrimp allergies must be very cautious, but can take steps to prevent reactions:
- Carefully check food labels for any shellfish ingredients
- Notify wait staff and check with cooks at restaurants about menu items
- Avoid seafood restaurants and buffets with shared serving utensils
- Carry epinephrine auto-injectors at all times
- Teach friends and family about your allergy and emergency protocol
- If you have asthma, keep it well-controlled with inhalers
- Purchase a medical ID bracelet, necklace or wallet card
- Educate yourself on the proper use of epinephrine devices
- Know that odor and fumes from cooking shellfish may elicit a reaction
By law, all packaged foods in the U.S. must list potential shrimp or shellfish content on the label. However, due to risk of cross-contact, those with severe allergies may need to avoid types of restaurants altogether.
Seeking Emergency Care for Anaphylaxis
If ingesting even a small amount of shrimp results in throat swelling, trouble breathing, chest tightness or other signs of an allergic emergency, immediate medical attention is vital. Here are tips for responding appropriately:
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Inject epinephrine without delay if there are any symptoms of throat constriction, wheezing or faintness. This can rapidly reverse the reaction.
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Call emergency services (911) right away after using epinephrine so ambulance transport to an ER can be arranged.
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Use a second dose of epinephrine if symptoms do not start to improve within 5-10 minutes. Delaying the second injection heightens risk.
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Go to the emergency room for at least 4 hours of monitoring even if symptoms resolve. Biphasic reactions may occur.
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Tell physicians and paramedics about your shrimp allergy so steroids and antihistamines can also be administered promptly.
With accurate food labeling, strict avoidance, epinephrine preparedness and medical ID, it’s possible to keep shrimp allergies under control. But any symptoms of anaphylaxis require immediate emergency response to halt progression, reverse symptoms and prevent fatal outcomes.
Bottom Line
For most people, shrimp is a tasty and healthy seafood choice. However, those with shrimp allergies must strictly avoid it altogether. Extremely small amounts of shrimp can provoke severe, life-endangering reactions in sensitive individuals.
Carrying epinephrine, avoiding any exposure, and educating others about your allergy is essential to stay safe. While fatal food allergy reactions are uncommon, they do occur most frequently from shellfish like shrimp. Caution and preparedness will allow those with shrimp allergies to still enjoy full, active lives by preventing adverse reactions.
May contain harmful bacteria
Raw shrimp often contain a bacterium called Vibrio. Over 70 species exist, 12 of which are known to cause illness in humans (9, 10, 11, 12).
A study in 299 raw shrimp samples determined that 55% contained potentially harmful Vibrio species responsible for conditions like gastritis, cholera, and infections (12).
In addition, a study in farmed shrimp found 100 strains of Vibrio, many of which were resistant to antibiotic treatment (13).
In a review of 10 seafood processing plants in Nigeria, 100% of shrimp harbored Bacillus bacteria, which is commonly associated with diarrhea and vomiting (14).