Abstract: To improve the gel properties of Litopenaeus vannamei shrimp paste, this study investigated the potential of capsaicin as a modifier to enhance the gel characteristics of this aquatic material. In this study, we investigated the effects of different capsaicin concentrations capsaicin addition levels (0, 5, 10, 15 and 20 mg/kg) on the gel properties of shrimp paste derived from fresh shrimp. The evaluation was conducted using a series of indicators, including cooking loss rate, water-holding capacity, oil-holding capacity, whiteness, texture, relaxation time, and microstructure. The results indicated that as the capsaicin concentration increased, the water-holding capacity, oil-holding capacity, and whiteness of the shrimp paste gel increased. Upon capsaicin addition, no significant change was observed in the secondary structure of the shrimp paste gel, while the relaxation time measurements showed elevated peak areas for non-flowing water. The chewiness and elasticity of the shrimp paste gel increased with increasing capsaicin concentration. Microscopic analysis revealed that the gel network structure of the blank group was loose with large and unevenly distributed pores. In contrast, the capsaicin-supplemented shrimp paste gel exhibited a more uniform gel network structure and more evenly distributed pores. The addition of capsaicin improved the properties of the shrimp paste gel. Overall, this study provides a theoretical basis for the application of capsaicin in shrimp paste gels.