The potential of chitosan combined with sodium tripolyphosphate nanoparticles as a glazing material for shrimp was investigated. Two chitosan- tripolyphosphate nanoparticles glazing solutions were prepared :(1) A solution containing chitosan- tripolyphosphate nanoparticles with 0.25 (g/100 mL) chitosan and 0.083 (g/100 mL) tripolyphosphate (25 chitosan- tripolyphosphate ) and (2). A solution containing chitosan- tripolyphosphate nanoparticles with 0.5 (g/100 mL) chitosan and 0.167 (g/100 mL) tripolyphosphate (55 chitosan- tripolyphosphate ). Frozen shrimp samples were glazed with 25 chitosan- tripolyphosphate, 50 chitosan- tripolyphosphate, chitosan, tripolyphosphate, acetic acid, and/or distilled water and then stored at -21 องศาเซลเซียส for 30 day. Glazed and non-glazed shrimp (non-glazed) samples were analyzed for moisture content, glazing yield, weight loss, color cutting force, thiobarbituric acid reactive substances (TBARS), yeasts, molds, colifroms