Abstract:Shrimp products, a kind of crustacean seafood with high value in China, are deeply popular with consumers because of their delicious flavor and rich nutrition. However, it is one of the edible seafood, which is often reported to cause allergic reaction.This paper has summarized species and epitopes of the shrimp allergens, the rearrangement and preparation of specific IgE to provide certain theoretical basis for reducing allergic diseases.