Prawns, shrimp, and other shellfish are high in good fats and proteins and don't contain any sugars.
Do not add any high FODMAP foods when cooking them.
Shrimp and prawn are important types of seafood that are consumed worldwide. Although shrimp and prawns belong to different suborders of Decapoda, they are very similar in appearance and the terms are often used interchangeably in commercial farming and wild fisheries. A distinction is drawn in recent aquaculture literature, which increasingly uses the term "prawn" only for the freshwater forms of palaemonids and "shrimp" for the marine penaeids.
Shrimp are high in levels of omega-3s (generally beneficial) and low in levels of mercury (generally toxic), with an FDA study in 2010 showing a level of 0.001 parts per million, analyzing only methylmercury.