According to the U.S. Food and Drug Administration, it is not advisable to consume raw shrimp. Consumers should also avoid raw fish and other types of raw shellfish.
The FDA recommends that anyone choosing to eat seafood should make sure that it is cooked until it reaches an internal temperature of 145 degrees Fahrenheit. Shrimp should be cooked until the meat becomes an opaque color. This is due to a high risk of foodborne illness due to microorganisms or parasites being present in the shrimp. Raw seafood should always be avoided by young children, pregnant women, the elderly and by anyone that is immunocompromised.