Antarctic krill has large resources, high nutritional value, and a variety of active substances. It is a type of offshore fishery resource with great development value. Shrimp meal is one of the most important processed products of Antarctic krill. During the processing, due to the influence of heating and other factors, it will cause the loss of nutrients and the destruction of active substances, especially in the heat treatment links such as cooking and drying. Tends to destroy or degrade heat-sensitive components such as unsaturated fatty acids and astaxanthin. The characteristics of the main nutritional active substances of Antarctic krill such as protein, lipid, and astaxanthin and their changes in the process of shrimp meal processing were introduced, the influence of processing procedures and process parameters on the quality of shrimp meal was analyzed, the main evaluation indicators and basis of shrimp meal quality were summarized, The main problems in the processing of shrimp meal, such as unclear process, poor equipment performance and unstable product quality, were discussed, and the future research directions such as the flow path of nutrient active substances, structural change mechanism, process optimization, equipment innovation, technology, and equipment integration, etc. It is expected to provide a theoretical basis and technical reference for the optimization of the process and technology of shrimp meal processing.