Abstract: Effects of edible gum addition to the wheat flour-based batter on the quality of deep fat-friedbreaded shrimp were evaluated.Breaded shrimp were fried at 175℃ for 3min.The coating pick-up, moisture loss, oil absorption, color, texture and sensory attributes of the samples were determined (p<0.05) .Results showed that guar and tamarind gums significantly increased the coating pick-up of breaded shrimp, and produced the product with lower moisture loss, oil absorption, and improved brittleness, and were welcomed by consumers.In addition, the tamarind gum with 1% additive amount got best effect.Compared with control samples, deep fat-fried breaded shrimp coated with tamarind gum at 1% reduced oil absorption by 21.24% and still maintained higher texture property.