Abstract: Objective was to research processing condition using ultra high hydrostatic pressure technology treating penaeus vannamei to produce ready- to- eat shrimp.Fresh penaeus vannamei was treated under different condition( pressure,dwell time and temperature),and sterilization condition which microbe could be completely killed was determined.And then,the condition was further optimized base on sensory evaluation and texture index change,sensory evaluation include panel of trained panelist assess quality,electronic nose and electronic tongue test,and colours test.Result showed that optimized sterilization condition was that penaeus vannamei treated under 700 MPa pressure at 50℃ for 30 min.Under this condition,microorganisms in penaeus vannamei could be completely killed,and shrimp meat colour,odour and taste are easy to accept. Compared with untreated penaeus vannamei,it can be markedly distinguished using principle components analysis( PCA) by electronic nose and electronic tongue test; and treated shrimp meat the Hunter L*,a*and b*value were markedly enhanced( p < 0.05),its total colour difference( ΔE) was 16.90; and the value of hardness,elasticity and chewiness was markedly increased( p < 0.05).Therefore,using high hydrostatic pressure technology to produce penaeus vannamei under controlled condition,the food safety can be guaranteed,and treated shrimp can be ready- to- eat.