The influence of processing treatments and additives on textural, water binding and colour attributes of marinated deep water pink shrimp (Parapenaeus longirostris) was determined. In addition, different shrimp types, brown shrimp (Crangon crangon) and deep water pink shrimp (PL) were compared regarding their textural, water binding and colour attributes after heat treatment to get an impression how different raw materials can influence the quality of the marinated end product. Texture measurement was performed as instrumental texture profile analysis using a texture analyser TA.XT2. Different texture parameters (hardness, chewiness, adhesiveness, cohesiveness and elasticity) were measured by double compression of the shrimps. Force of extrusion as well as Warner Bratzler shear force were also estimated. Water binding capacity was determined as expressible moisture and colour measurements were performed using a tristimulus ChromaMeter CR 300.