Dielectric and thermal properties of shrimp (Litopenaeus vannamei) surimi and surimi-soybean compound were measured in the temperature range from 10℃ to 80℃. The results suggested that dielectric constant and penetration depth decreased as temperature increased, while loss factor increased with increasing temperature. The addition of soybean protein isolate (SPI) compound depressed dielectric constant at a given temperature and frequency, but had no significant influence on loss factor and penetration depth. Density of shrimp surimi and surimi-soybean compound decreased with increasing temperature, and specific heat capacity, thermal conductivity and thermal diffusivity increased as temperature increased. The addition of soybean protein isolate emulsion also had an impact on the thermal properties. Density and specific heat capacity decreased with the increase of concentration of soy protein isolate emulsion. Established equations by comparing the model prediction and experimental data obtained can predict the conditions for a given temperature.