Abstract: With the more popularity of instant food,the demand for processed aquatic products,such as shrimp and fish,has increased year by year.And the thawing before processing is an important factor that directly affects the quality and safety of aquatic products.However,there is not much research on the way of thawing aquatic products.Taking frozen shrimp as an example,this paper reviews the research and developments of aquatic product thawing technology.First,the paper summarizes the quality evaluation indicators of frozen shrimp from the four aspects,including appearance,freshness,nutrition and microorganism.Then,analyzes the effects of six different thawing methods,including natural thawing,low temperature thawing,hydrostatic thawing,microwave thawing,ultrasonic thawing and low temperature-high humidity thawing,on the quality of frozen shrimp.Finally,by comparing the advantages and disadvantages of different thawing methods,how to choose a suitable thawing method according to different condition is summarized.At the end,a new type of radio frequency thawing is proposed as a more effective way of thawing frozen shrimp in the future.