Abstract: Because shrimp tissue contains high protein and water, it is easily affected by microorganisms, enzymes and other factors. This decay process usually take place at catching, processing, storage and transportation, which leads to the problem of spoilage and blackening. With the rapid development of world marine fisherie, the quantity demanded of shrimp food also improve. Preservation, storage and transportation technology of sea shrimp should put in first level to ensure the edible value and commodity value of shrimp food. For provide a certain theoretical reference and practical basis to extend the shelf life of shrimp food, this paper based on the current situation of shrimp preservation, reviewed the research progress and looked forward the future development trend of shrimp preservation technology from physical, chemical and biological perspectives.