Antarctic krill was thaw by different methods including refrigerator thawing,running water thawing, ambient temperature thawing and crushed ice thawing. The comparison of the changes on cooking loss,surface active sulfhydryl content,total volatile basic nitrogen( TVB-N),thiobarbituric acid-reactive substances( TBARS) and total viable count( TVC) of Antarctic krill was studied after thawing. The results showed that cooking loss( P < 0. 05) had no significant difference after different thawing methods. Running water thawing significantly increased TVC,but decreased TVB-N value and TBARS value. Refrigerator thawing took too much time and hard to keep shrimps quality. The TVB-N value was the highest by ambient temperature thawing. Therefore,crushed ice thawing could keep the quality better than other thawing methods.