The acidic and alkaline conditions of marine food products have an effect on the quality of the products and the duration of their storage in the organolyptic state. In this research, the effect of different levels of Iranian lime juice on the biochemical and organoleptic characteristics of Vanami shrimp for 60 days at freezer temperature was investigated. Biochemical parameters TVB-N, TBA, FFA and pH and organoleptic characteristics in control treatments (without adding lime juice), treatment 1 with one percent, treatment 2 with two percent and treatment 3 with three percent lime juice in 0 days. 16, 32, 48 and 60 were examined. The results showed that the parameters of pH, FFA, TBA and TVB-N showed an increasing trend in all 4 treatments with increasing storage time, but the value of these parameters decreased significantly with the increase in the level of lemon juice, and the lowest in the treatment containing 3% lemon juice. had the amount (P<0.05). At the end of the storage period (60 days of storage) with the increase in the level of lemon juice, the score given to the taste, smell and color of the shrimps was more favorable (P<0.05). On day 60, the treatment with 2% lemon juice had the highest score and the control treatment had the lowest score for taste (P<0.05). There was a difference in the amount of 1, 2 and 3% lemon juice on the 12th day of shrimp shelf life (P<0.05). 0P<) and the treatment containing 3% lemon juice showed the highest quality. Regarding the sensory parameters such as taste and smell, the 2% lemon juice treatment showed the highest quality (P<0.05). According to the results, lemon juice can be used as a suitable additive to increase the shelf life of shrimp and maintain its quality and taste.