Abstract:Litopenaeus vannamei was used as raw material and the sensory score was used as the evaluation index.The vacuum microwave drying technique was used to deal with L.vannamei，and the hot air drying temperature，microwave power，and microwave time were used as key conditions to conduct the single factor orthogonal test，to prepare the crispy prawn，with soft and chewy inside，healthy nutrition，and unique flavor. The results showed that the optimum processing conditions were microwave power of 500 W，microwave time of 5 min，and hot air drying temperature at 55 ℃.The crispy shrimps prepared under this processing condition were measured by index，the sensory score of shrimp was 84.00，the moisture content was 40.53%，and the chroma value was 8.25，indicating that vacuum microwave drying could not only improve the sensory score and color，but also improve the taste of shrimp while retaining more moisture.