Abstract: This study used Macrobrachium rosenbergii shrimp sourced from salt-alkaline water (BS group) in Cangzhou, Hebei Province, as raw materials. After steamed, freeze-dried, and pulverized, shrimp powder-enriched Senbei (a type of Japanese rice cracker) was prepared. Senbei containing freshwater-cultured Macrobrachium rosenbergii (FS group) and those without shrimp powder (BC group) were served as the control samples. The basic nutritional components, texture characteristics, color parameters, Fourier-transform infrared (FTIR) spectra, water distribution, heavy metal content, sensory characteristics, and volatile flavor compounds of the three groups were systematically determined. The results showed that the protein content of the BS group (20.12%) was significantly higher than that of the FS group (17.62%) and the BC group (8.47%) (P<0.05). The addition of shrimp powder significantly lowered the L^* value of Senbei, increased the a^*, b^*and ΔE values, at the same time, this treatment make color deeper. Hardness, crispness, and chewiness were significantly enhanced compared to those of the BC group. Low-field nuclear magnetic resonance (LF-NMR) indicated that bound water was the primary water form in the samples,while the incorporation of shrimp powder led to decreased water mobility. FTIR analysis showed that the proportion of α-helix and β-folded structure increased in the BS group, which indicated that the addition of shrimp powder contributed to the formation of a more stable internal structure. ICP-MS analysis confirmed that the levels of Pb, Cd, Hg, As, Sn, and Cr in all three groups met national food safety standards. The BS group received the highest sensory scores, with better color compared to the BC group. The aroma and taste scores were significantly higher than those of the FS and BC groups, showing the best overall acceptability. In terms of flavor characteristics,based on HS-GC-IMS technology, 40 volatile compounds were identified, and the OPLS-DA model revealed significant differences in the volatile components among the different sample groups. 13 key differential markers were screened by VIP analysis. This study provides a theoretical basis for the high-value utilization of salt-alkaline water aquatic products and the development of flavor-functional foods.