Abstract: Chitosan, ε-polylysine and carrageenan were used for composite coating, with sensory evaluation, total viable count (TVC), pH, total volatile base nitrogen (TVB-N), thiobarbituric acid (TBA)values, texture and SDS-PAGE as the indicator. The effects of different coating treatments on the preservation of Chinese shrimp at (4±1)℃ were investigated. The results showed that, preservation effect of the coating group was significantly better than the blank group, and the composite coating film was better than the single coating film. Coating treatment could inhibit the growth of bacteria during storage, delay the oxidative deterioration of protein and fat. Compared with the blank group, the composite coating could extend the shelf life of Chinese shrimp for 4 d.