Abstract: The objective of the study was to evaluate the effect of antimicrobial coating made with chitosan combined with vacuum packaging on maintaining the quality of drunken shrimp during storage, and total bacterial counts (TBC) , total volatile base nitrogen (TVB-N) , pH, texture and color were monitored. Samples were packaged with four methods, namely, vacuum packaging (M1) , air packaging (M2) , 1.5% chitosan coating with vacuum packaging (M3) and 1.5% chitosan with air packaging (M4) . With the extension of storage time, the values of TBC, TVB-N and pH of all treated samples increased, and these values of M3 were the lowest, those of M2 were the highest, and there was no significant difference between W1 and W4. Shear force of all samples decreased during storage, and that of M3 was highest, M2 was the lowest. Treatment of M3 showed the best efficiency on maintaining the color values of L*, a* and b*. Therefore, it could be concluded that 1.5% chitosan coating combined with vacuum packaging (M3) displayed more efficiency on maintaining the quality of drunken shrimps during storage.