To compare and analyze the nutritional value and quality changes of the meat of M. rosenbergii produced by the Eriocheir sinensis and M. rosenbergii mixed culture mode and the traditional M. rosenbergii exclusive culture mode, the body mass, length and meat yield were measured to compare the the differences in body size of M. rosenbergii under two culture modes； moisture, protein, ash, fat, minerals, fatty acids and amino acids were measured to compare the nutritional value； and texture feature and tasty nucleotides were measured to compare the changes of shrimp meat quality. Compared with the exclusively cultured M. rosenbergii, the specification of M. rosenbergii in the mixed culture mode increased significantly, but its meat yield decreased. The fat content of shrimp meat in mixed culture decreased from （0.91±0.07）% to （0.59±0.05）%, with a significant difference； The contents of calcium, magnesium phosphorous and cuprum in shrimp meat increased； the EPA content in fatty acids decreased from （15.59±0.66）% to （13.64±0.71）%； the EAAI score of amino acids increased slightly； the nutritional value of M. rosenbergii changed slightly； the hardness of shrimp meat in mixed culture increased significantly； and the content of AMP and IMP in tasty nucleotides increased from （78.15±1.23） g/100 g and （162.90±2.67） g/100 g to （86.96±1.87） g/100 g and （175.12±3.01） g/100 g. The quality of shrimp meat in mixed culture was significantly improved. The specification of M. rosenbergii produced by the Eriocheir sinensis and M. rosenbergii mixed culture mode significantly increased, with little change in nutritional composition, and the quality of shrimp meat significantly improved, which is in line with consumer taste and has excellent market prospects.