In order to explore the change of lipids in the drying process of ready-to-eat shrimp, the samples of fresh shrimp, cooked, dried for 2 h and dried for 4 h were taken respectively, and the total fat content, lipid composition, fatty acid composition, acid value(AV), peroxide value (POV), thiobarbiturate acid reacting substances(TBARS) were analysed. The results showed that the total fat content of fresh shrimp was 8.74 g/100 g (on dry basis), which did not change significantly during cooking and drying (P>0.05).There was a significant change in lipid composition, with a significant decrease in the ratio of triglycerides and free fatty acids after cooking (P<0.05), while the proportion of phospholipids increased significantly (P<0.05).In the drying process, the proportion of phospholipids showed a downward trend, the proportion of free fatty acids showed an upward trend, while the proportion of cholesterol was relatively stable. The composition of fatty acids changed less in the process, in which the content of polyunsaturated fatty acids decreased in the drying stage and the content of saturated fatty acids was increased relatively. During shrimp drying processing, POV shows a trend of first rising and then decreasing, while AV decreases sharply after cooking, while increases after drying and TBARS continues to rise. Thus, cooking and hot air drying during shrimp drying will affect the proportion of lipid components, and cause the oxidation and decomposition of lipids. The theoretical reference is provided for the optimization, quality control and flavor formation of ready-to-eat shrimp drying process.