The effects of frying temperature,time,and soy protein isolate addition to the wheat flour-based batter on the quality of fried breaded shrimp were evaluated.The coating,moisture loss,oil absorption,color,and texture on the effects of the products were determined.The results showed that soy protein isolate(SPI) added batters significantly increased the coating warping ability(P < 0.05),reduced moisture loss and oil absorption of fried breaded shrimp(P < 0.01).Under the same frying conditions,the lowest oil content of breaded shrimp was found when 10% SPI was added to the batter.Frying temperature,and time significantly(P < 0.01) affected moisture loss,oil absorption,color,and texture of fried breaded shrimps.As frying temperature and time increases,the moisture loss and oil absorption of breaded shrimps increases.In addition,the best brittleness of breaded shrimps was achieved when frying temperature was 170 and the frying time was 4 min.