Ohmic heating is a technology, which potentially heats the product volumetrically by passing an alternating electrical current through a conductive food material. The volumetric heating can reduce or eliminate temperature gradients within the shrimps and thereby alleviate overcooking issues. Some possible benefits of ohmic heating include reduced burning of the surface, better nutrient and vitamin retention, increased energy efficiency and environmentally friendly systems. The study on ohmic heating of meat and meat products is a growing field although the application of ohmic heating on portions of fish and crustaceans reported in the literature is sparse. The use of ohmic heating for thawing of shrimps has been reported. The results were compared against water immersion thawing and showed comparable findings in microbial safety, quality and weight loss.