The work aims to research the effect of ice-temperature storage on the preservation and quality changes of white-hair rough shrimps to provide a theoretical reference for the storage and preservation of shrimps. White-hair rough shrimps (trachypenaeus curvirostris) were selected as subjects to analyze the changes in pH, freshness (K-value), total volatile basic nitrogen (TVB-N), total viable count (TVC), texture and protein properties such as sulfhydryl group (SH) actomyosin, and the deactivation of calcium activated adenosine triphosphate (Ca2+-ATPase) under ice-temperature and refrigerated conditions after precooling. The shrimp samples of the ice-temperature group were measured every 2 days, and the shrimp samples of refrigerated group were measured every 1 day. Compared with the samples of the refrigerated group, the results showed that trachypenaeus curvirostris stored in ice-temperature could delay the increase of pH, TVB-N and K value as well as TVC, inhibit the growth of microorganisms and microorganisms, effectively delay the decrease of actomyosin, SH and inhibit Ca2+-ATPase inactivation, thus it could effectively prolong the shelf life of the shrimps. The shelf life of trachypenaeus curvirostris in refrigerated storage and ice-temperature storage is 5 days and 10 days respectively and the shelf life of shrimps is significantly prolonged by about another 5 days. So ice-temperature storage make it is easier to store shrimps.