The consumption of seafood is widespread in China. The increase in the rate of seafood allergies, as well as their persistence and severity, become an important food safety issue. To improve seafood allergy patients＇ life quality, it is important to find a kind of seafood which has little or even none allergens. Different kinds of seafood live in different circumstances, it may have different allergens. This study compared the difference among varieties of shrimp. In the experiments, three kinds of shrimp were selected and the protein profiles were analyzed using SDS-PAGE. Then Immunoblotting and EAST inhibition were used to determine the allergenicity of them. The results show that main allergens of the three kinds of shrimp have molecules - 36 kD, similar allergcnicity, and critical cross-reactivity.