The instrumental measurement methods (nutrition components analysis and texture measurement) and sensory evaluation were integrated to set up the shrimp quality determination system by the criteria of palatability.This system was adopted to compare the quality difference in three kinds of shrimp, nonpollution shrimps(short for nonsocialeffectsofpollution shrimps), seawater shrimps and freshwater shrimps. The results showed that there is no significant difference (P>0.05) of the nutritional components between these shrimps. IMP of the nonpollution shrimps is the highest in them, and it reaches 2.76 mg·g-1.The advantages of nonpollution shrimps are sho wed in the amino acid test of essential amino acid, nonessential amino acids flavor amino acid and total amino acid index. The attributes of nonpollution shrimps are mostly similar to sea water shrimps in the trained sensory evaluation. No differences(P>0.05) of color and aroma were observed in these sh rimps, and the flavor and tenderness of nonpollution shrimps are better than other two shrimps. The fresh water shrimps have the best juiciness intensity. Significant effect(P<0.05) on hardness of these three kinds of shrimp was detected in the texture measurement. There was no differences(P>0.05) between the nonpollution shrimps and sea water shrimps for the springiness and chewiness, but reversed between nonpollution shrimps and fresh water shrimps. The results of instrumental texture measurement are quite correlated with those of sensory evaluation. Being adopted to elucidate quality differences of Litopenaeus vannamei, this method might aid the establishment of its quality evaluation.