The influences of high pressure (HP) on the texture, c olor, moisture content and microbiological activity of precooked peeled produc ts were evaluated. The results of sterilization and the impact on quality of pro duct by HP were evaluated through varied pressure levels and holding pressure ti me. The results show that reduction of E.coli, Staphylococcus aureus, sa lmonella and Bacillus subtilis inoculated in shrimps was achieved about 7.1, 7.0, 7.2 and 4.3 logs, respectively at 600 MPa for 20 min. The color of shrimp products is one of the most important sensorial characterist ics for its acceptance by consumers. High pressure has effect on the physical an d chemical properties of precooked peeled products. As the applied pressure in creased, the moisture content and the color L values decreased, and the a value did not change a lot, while the hardness, spring iness and chewiness increased significantly. During storage at 4 ℃, the hardnes s of HPtreated sample inceased somewhat and springiness almost remained unchan ged, while the a value increased slowly and then decreased signi ficantly .Sensory tests were practiced after the precooked peeled products wit h the treatment at 600 MPa for 15 min stored at 4 ℃ for 120 days, the result sh owed that the samples stored for 60 days were most favorable, and those stored f or 120 days were still acceptable . Key words:high pressure; shrimp; shelflife; sterilization; texture