Abstract: In this paper, the analysis methods, such as water activity ( aw) , color, texture profile analysis ( TPA) , sensory evaluation and commercial sterilization measurement, were used to study the effect of different water content ( Wc) on the quality of roast shrimp.The results showed that the Wc of roast shrimp was better linear with aw.With the increasing of Wc, the value of aw, L*and springiness increased, while the value of a*, b*, hardness, gumminess, chewiness, the maximum shear force and adhesiveness decreased, and the increasing of Wc had little effect on cohesiveness. Besides this, the Wc of samples had the significant influence on its chewiness, gumminess, the maximum shear force, hardness and adhesiveness ( p < 0.05) .When Wc≤45%, roast shrimp can reach the periods of commercial sterilization, but Wc≥45%, roast shrimp was in good quality for sensory evaluation.Therefore, the Wc of roast shrimp should be controlled at 45%.