Abstract: The indices including sensory characteristics, thiobarbituric acid reactive substances (TBARS), total volatile base nitrogen (TVB-N), rehydration rate, and texture profile analysis were determined to investigate the effect of osmotic dehydration sheets (ODS) packaging on the quality of dried Penaeus vannamei and compared with those of shrimp treated by hot air drying method (HAD). The results showed that, the moisture content of dried samples treated by ODS decreased initially and then remained stably. However, a continuing decline tendency was observed in that of samples by HAD, and it took 128.5 and 5.4 h by ODS and HAD respectively to reduce the moisture content of shrimp from 74.15% to 46.55%. The shrimp treated by ODS had moderate hardness, and maintained the original color and inherent ordor of raw shrimp. The TVB-N and TBARS of dried shrimps by ODS and HAD increased with the prolonging of dehydration and reached to 37.80 and 0.28 mg/kg, 63.71 and 0.35 mg/kg at the end of dehydration, respectively. The rehydration rate of the shrimps by ODS (90.64%) was significantly higher than that by HAD (72.14%) (p<0.05). After rehydration, the hardness (3217.24 g), springing (0.24 mm) and chewiness (273.80 mJ) of the shrimps prepared by ODS were obviously lower in comparison with those of samples treated by HAD (p<0.05).Although requiring a longer time, the above results indicated that ODS could accomplish the dehydration during the cold storage, retard protein degradation and lipid oxidation, improve the rehydration capacity and the texture quality of rehydrated shrimp, and have the potentiality to be used as a new method for the production of dried shrimp and other high value-added aquatic products.