To explore a new drying method for Penaeus vannamei (P. vannamei)， improve drying rate， and enhance the quality of dried products， medium and short-wave infrared drying (MSWID) technology was adopted and the temperature (50， 60， 70 ℃) was analyzed for its effects on the drying characteristics， water activity， effective moisture diffusion coefficent (Deff)， drying activation energy (Ea)， color， texture， astaxanthin content， and microstructure of P. vannamei. The drying curve was fitted using five common drying models. Hot air drying (HAD) with temperature of 60 ℃ was considered as a control. The results showed that the drying time decreased and the drying rate accelerated with increasing drying temperature under MSWID. The fastest drying rate was observed at 70 ℃ using MSWID， but it resulted in severe disruption of the muscle fibers of P.vannamei. The drying time of MSWID was shortened by 2 hours compared with HAD at 60 ℃. The total color difference(7.8870 ± 1.6468) between dried samples and cooked samples was lower， and the hardness 〔(46.9833 ± 2.4373) N〕 and spring 〔(2.2067 ± 0.1172) mm〕 of dried samples were better under MSWID at 60 ℃ than those of HAD at 60 ℃. The fitness of drying kinetics model of P.vannamei showed that the Weibull model (R2>0.9977) could be used to describe and predict the MSWID process. Deff of MSWID at 60 ℃ was 2.8929×10-9 m2/s， higher than that of HAD at 60 ℃ (2.3535×10-9 m2/s). Considering the drying efficiency and dried product quality of P.vannamei， it could be concluded that the drying temperature of MSWID at 60 ℃ was the optimal temperature with drying time of 12 h， Ea of 36.4332 kJ/mol and astaxanthin content of (42.0933 ± 0.66214) μg/g. This study could provide a theoretical basis and technology support for improving the drying process and quality of dried products of P.vannamei.