The total viable count( TVC),total volatile basic nitrogen( T-VBN) value,acid value,peroxide value and sensory quality of vacuum fried breaded shrimps were measured at different temperatures during storage to find out their relationships to the product shelf life. The predictive model for shelf-life based on T-VBN value was established. The results indicated that TVC,T-VBN,acid value and peroxide value increased with the increase of storage time and temperature. It is found that the evaluation of sensory quality decreased with storage time. In addition,it showed that the relative error between predicted and observed values was less than ± 10% calculated by the prediction model. Therefore,the shelf-life of vacuum fried breaded shrimps can be predicted at the storage temperature from 277 K to 320 K based on T-VBN value.