In recent years, there have been many studies on the processing and preservation of shrimp by Ultra-High Pressure (UHP) technology, but few study reports on the degradation of ATP and the accumulation of its related products during UHP chilled storage. In order to explore the influence of ultra-high pressure treatment on the changes of ATP related compounds in Litopenaeus vannamei during chilled storage, different pressure conditions (0, 100, 200, 400 MPa) were used to store L.vannamei at (4±1)°C after treatment. The results showed that the main compounds were ATP and ADP, and the contents were 8.10 μmol/g and 2.11 μmol/g respectively, accounting for 73.51% and 19.14% of the total ATP-related compounds in L.vannamei. After being treated at 100 and 200 MPa, the contents of ATP and ADP in shrimp meat decreased rapidly, while the content of AMP increased significantly. The contents of ATP and ADP were higher after 400 MPa treatment, then decreased rapidly after 1 day storage. During storage, AMP, IMP and HxR of all treatment groups showed a trend of first increase and then decrease, while Hx and AdR basically showed a linear trend of increase, also Ad was not detected in all treatment groups. The degradation of ATP-related compounds in the 400 MPa treatment group was the slowest. The study indicated that ultra-high pressure(UHP) treatment had no effect on the ATP degradation pathway in L.vannamei, but it affected the degradation rate of ATP-related compounds. This study provides some theoretical basis for keeping shrimp fresh by using ultra-high pressure technology and ensuring shrimp favor and quality to the maximum extent.