The work aims to explore the anti-freeze and water-preservation effects of xylitol, mannitol and isomalt on frozen litopenaeus vannamei. With litopenaeus vannamei shrimps as the study object, the shrimps were soaked in xylitol, mannitol and isomaltol, respectively and frozen at ?18 ℃ for 84 days. Subsequently, the thawing loss rate, pH value, lightness, texture charac-teristics, myofibrillar protein content, Ca2+-ATPase activity, total sulfhydryl content and tissue microstructure of shrimp muscle were evaluated. The results indicated that, the xylitol, mannitol and isomalt soaking treatments could effectively reduce the thawing loss rate of shrimps and showed good protective effects on the color, chewiness and elasticity of frozen shrimps in the process of cold storage, compared with the distilled water treatment. In addition, after these three sugar-alcohol soaking treatments, the decline rate of myofibrillar protein content, Ca2+-ATPase activity and total sulfhydryl content in frozen shrimp were significantly slowed. The microstructure of muscle tissue revealed that the three sugar-alcohols had a significant positive effect on maintaining the integ-rity of the shrimp muscle tissue and inhibiting the growth of ice crystals. These three sugar alcohols have effectively maintained the quality characteristics of frozen litopenaeus vannamei, which can provide a reference for the development of a non-phosphorus water retention agent with low sweet taste and low calorie.