Abstract: The drying methods showed important impact on the quality of penaeus vannamei. The effects of three drying methods, hot air drying, cold air drying, microwave vacuum drying, on the color, content of astaxanthin, tissue structure, texture, and sensory quality for penaeus Vannamei were studied.The results showed that L*value decreased after drying, and the order was microwave vacuum drying > cold air drying > hot air drying.The content of astaxanthin of penaeus vannamei decreased after drying and the products prepared by microwave vacuum drying obtained the highest content of astaxanthin, arriving at 77.5 μg/g.The muscle fibers were seriously destroyed after hot air drying, but the products prepared by cold air drying and microwave vacuum drying possessed integral muscle fiber structure. The hardness, gumminess and chewiness of penaeus vannamei significantly increased after drying, especially the products prepared by microwave vacuum drying.In the aspect of sensory, the products prepared by microwave vacuum drying owned better flavor.In one word, the perfect drying method was the microwave vacuum drying.