To explore the flavor characteristics of traditional shrimp sauce from different places of China and to explore the formation mechanism of the flavor, the flavor characteristics of traditional shrimp sauce from different areas were studied by using gas ion migration spectrum and headspace solid phase microextraction gas chromatography/mass spectrometry. There were significant differences in the volatile flavor of traditional shrimp sauce from different places. The gas ion migration spectrum and GC-MS could be used to characterize the odor difference. The volatile components of shrimp sauce from different places are significantly different. 2-ethyl-hexanol, 3-ethyl-2,5-methylpyrazine, dimethylamine, dimethyl trisulfide and 3-methylthiopropionaldehyde are the characteristic volatile compounds of shrimp sauce. QDA results showed that the color and flavor score of shrimp sauce produced in Guangdong, Hong Kong and Macao were better, and the content of protein and free amino acids was higher than that of other samples, but the fishy smell of shrimp sauce was also obvious. There was no significant correlation between the crude fat content of shrimp sauce and QDA score. When the moisture content is between 18% and 28% (W%), the viscosity of shrimp sauce is the highest. The characteristic aroma compounds of shrimp sauce produced in Guangdong and Hong Kong are pyrazines, such as 2,6 dimethylpyrazine, 2-ethyl-6-methylpyrazine, etc. Trimethylamine and dimethylamine are the characteristic flavor compounds of traditional shrimp sauce. Sulfur compounds are the characteristic flavor compounds of fermented aquatic seasoning, but they may also be derived from the spices such as onion and garlic in the ingredients.