The manufacturing method of the processed food of shrimp of the present invention enables new processed food of shrimp to provide, in which it has especially fine eating quality in comparison with conventional processed food of shrimp and degradation does not occur in preservation over a long time. A processed food of shrimp of the present invention contains tail part muscle mainly, in which protein content P, free glysin content Gl, and free proline content Pr satisfy respective conditions of below-described A and B simultaneously. The manufacturing method thereof is that there is obtained heat-treated shrimp in such a way that fresh shrimp is subjected to heat-treating while bringing the fresh shrimp into contact with hot water or saturated steam not less than 85.degree. C. before cooling so that lengthwise direction crush strength (N/cm.sup.2) of specimen of the tail part muscle of the shrimp, whose size is 5.+-.0.2 mm thick taken in such a way that the tail part muscle is cut in lateral direction in parallel, falls within the range of 15 to 35 N/cm.sup.2, upon being measured-by testing machine that is of parallel-plate type pressure testing machine, in which testing is to measure crush strength in lengthwise direction at room temperature. 0.05.ltoreq.(Gl+Pr)/P.ltoreq.0.09 A 0.3.ltoreq.Pr/(Gl+Pr).ltoreq.0.5 B