The work aims to prepare a kind of nano-silver antibacterial film used in preservation of aquatic products and evaluate its preservation capability. Nano-silver masterbatch and low-density polyethylene particles were mixed and the film blowing machine was used to produce the antibacterial film with nano-silver mass fractions of 1% and 2%. Based on the determination of pH, TBARS, TVB-N, the total number of bacterial colonies and other indicators, the effect of nano-silver active antibacterial film on the preservation capability of shrimp meat was analyzed. The antioxidant capacity and antibacterial activity of nano-silver antibacterial film were improved accordingly with the increase of nano- silver content. Compared with low density polyethylene film, the antibacterial activity and lipid antioxidant capacity of the film could be increased by about 50% and the shelf life of frozen shrimp meat could be extended for about 2 days. Featured by antibacterial activity and antioxidant capability and being able to extend the shelf life of shrimp meat during cold storage, the nano-silver antibacterial film has the potential of becoming a new packaging material of shrimp meat.