In this study， the effect of curcumin-mediated photodynamic technology(NTPT) on the quality of fresh Penaeus vannamei were analyzed by the total number of the bacterial colony and physical-chemical properties during storage. The single factor experiment including different curcumin mass concentration (0， 10， 20， 30， 40 mg/L)， illumination time (0， 20， 30， 40， 50 min) and exposure time (0，10， 20， 30， 40 min) was used to screening the optical the condition. Furthermore， the orthogonal test design was used to optimize the NTPT antibacterial process for Penaeus vannamei. Meanwhile， the influence of NTPT on the volatile base nitrogen (TVBN)， the thiobarbituric acid (TBA)， texture， water content， color difference and pH value of Penaeus vannamei were evaluated before and after storage at 4 ℃ for 8 day. The results showed that the inactivation rate could reach 99.9% under 30 mg/L curcumin with 40 min illumination time and 40 min LED exposure time. Compared with the control group on the 8 d， TVBN of NTPT decreased by 8.83 mg/100 g， and TBA decreased by 0.057 mg/kg. The hardness， chewiness， and resilience of NTPT were well maintained. On the 8 d of storage， the water content of NTPT increased by 2.70% compared with the control group， and its pH value decreased by 0.49 compared with the control group. In addition， the colors of NTPT we better than the control group. In conclusion， NTPT had good antibacterial properties and could be used for the preservation of fresh Penaeus vannamei. Compared with tradition preservation technology by keeping in 4 ℃， NTPT was superior in maintaining the texture， color and other indicators of Penaeus vannamei. This study provides a practical reference for the photodynamic technology of shrimp meat products.