The project sought to evaluate the moisture retention and nutritional effects on shrimp treated with sodium tripolyphosphate. Dehydration of frozen shrimp and moisture migration from shrimp to breading in frozen breaded shrimp is a commercial problem. The use of sodium tripolyphosphate is believed to alleviate these problems but is currently prohibited by the FDA. The project was carried out to provide better information for the FDA for future decisions regarding the use of phosphate. The research found that shrimp treated with a 4.0% solution of sodium tripolyphosphate plus a 1.5% solution of NaCl produced the greatest weight gains due to water in shrimp prior to freezing. Phosphate treatment also helped reduce moisture migration from shrimp into breading during frozen storage. The sodium tripolyphosphate treatments did not affect nutritional constituents in breaded shrimp.