Abstract: This study aimed to investigate the impact of sous vide (SV) technology on the quality and flavor of peeled deveined tail-on shrimp. The influence of SV on the water-holding capacity, color, texture, taste, volatile compounds, and sensory attributes of peeled deveined tail-on shrimp was examined by means of physical and chemical detection, instrumental analysis and sensory evaluation, with steaming (ST) technology serving as a control. The results indicated that SV resulted in a statistically significant reduction in cooking loss and a notable enhancement in texture and sweetness value of peeled deveined tail-on shrimp (P<0.05). Furthermore, gas chromatography-ion mobility spectrometry (GC-IMS) identified 18 volatile compounds in peeled deveined tail-on shrimp, with 2,3-pentanedione, 2-cyclohexen-1-one, hexanal, 2-methylbutyraldehyde, valeraldehyde, and isovaleraldehyde being the distinctive compounds present in the SV group. The results obtained from gas chromatography-mass spectrometry (GC-MS) were found to be in excellent agreement with those obtained from gas chromatography-ion mobility spectrometry (GC-IMS). A total of 54 volatile compounds were identified by GC-MS in peeled deveined tail-on shrimp samples, including 16 signature compounds (VIP>1). Six aroma-active compounds (octanal, 1-nonanal, decyl aldehyde, 2-nonanone, 1-octen-3-ol and trimethylamine) were explored in the SV group by OAV analysis. The results of the sensory evaluation demonstrated that the SV group exhibited superior texture and odor compared to the ST group. It can be concluded that, in comparison with ST technology, the SV technology is an effective means of enhancing the quality and flavor of peeled deveined tail-on shrimp. The SV technology demonstrates significant potential for application in the processing of shrimp prefabricated food.