Abstract: In order to enrich the varieties of chili paste and improve the added values of okra and dried small shrimps,okra, dried small shrimps, chili and thick broad-bean sauce were took as the main raw materials to prepare chili paste,and fuzzy mathematical model combined with response surface method was used to optimize the formula of the chili paste.The results showed that the optimal formula of the okra shrimps chili paste was as follows: dried okra 11.0%, dried small shrimps 12.0%, chili 9.6%, and thick broad-bean sauce 5.3%. Among which the chili addition of showed the greatest effect on the sensory score of okra shrimp chili sauce, followed by dried okra and shrimp addition, the smallest effect was thick broad-bean sauce. Under these conditions, the okra shrimps chili paste prepared had bright color, strong deliciously spicy flavor, fresh, spicy, salty and sweet taste, smooth texture, with a sensory score of 88.17, which was in good agreement with the predicted value of 88.79 by response surface methodology. Which can provide a new way and reference for deep develop and comprehensive utilization of okra and dried small shrimps.