Abstract:In order to evaluate the differences in nutritional components and quality of different shrimp species， this study focused on the net muscle percentage， basic nutritional components， color， texture， fatty acid type and composition， amino acids， and mineral elements of Exopalaemon carinicauda， Parapenaeopsis hardwickii， and Solenocera crassicornis. The results showed that the net muscle percentage of E. carinicauda was relatively lower， but the crude fat content was higher， and the muscle had good springiness， cohesiveness，and chewiness. P. hardwickii had a higher crude protein content and was rich in trace elements， but the content of delicious amino acids was lower. The S. crassicornis had a high moisture content， and its muscle exhibited a bright red-yellow color. All three types of shrimp were found to contain 17 amino acids， with glutamic acid being the highest in content. Additionally， 26 kinds of fatty acids were detected in the three shrimps， with the highest content of polyunsaturated fatty acids and the lowest content of monounsaturated fatty acids. Therefore， the three shrimp species had their own strengths in muscle quality. E. carinicauda had a good texture； P.hardwickii had the highest nutritional value， and S. crassicornis had better color and flavor.