The purpose of this study was to investigate the effect of cinnamon bark oil Pickering emulsion (CBOP) on the quality characteristics of red shrimp (Solenocera crassicornis). Four different concentrations of CBOP soaked red shrimp in experimental group 1 (6.25 mL/L)， experimental group 2 (3.125 mL/L)， experimental group 3 (1.5625 mL/L) and the blank group (deionized water) as the object of the CBOP， food polyethylene bags encapsulated in a 4 ℃ refrigerator to simulate the conditions of the cold chain of transportation， the four groups of red shrimp in the storage of the 0， 2rd， 4th， 6th， 8th and 10th d were sampled， respectively， Four groups of red shrimp were sampled at 0， 2， 4， 6， 8 d and 10 d of storage. The results showed that with the prolongation of the storage time， the muscle water-holding capacity of the red shrimp in experimental group 1 was (76.51 ± 0.12)% on the 10th day， which was significantly higher than that of the control group (70.13 ± 0.13)%. On the 10th day， the cooking loss rate of the shrimp meat in experimental group 1 was (27.31 ± 0.12)%， which was significantly lower than that of the control group (31.33 ± 0.15)%. The content of volatile basic nitrogen in experimental group 1 reached 33.13 ± 0.48 mg/100 g on the 8th day. The content of volatile basic nitrogen in the control group reached (27.39 ± 0.4) mg/100 g on the 4th day and as high as (40.65 ± 0.58) mg/100 g on the 6th day. In summary， the CBOP treatment is a new safe and efficient preservation method， which can well maintain the quality characteristics of fresh red shrimp itself， and provides a new idea for the preservation of red shrimp.