In this study, Macrobrachium nipponense tiny shrimp meats using two methods of drying and freezing along with metalized polyethylene pouches were kept for 6 months. Then their chemical properties (proximate composition, thiobarbituric acid (TBARS), peroxide value (PV), total volatile nitrogen (TVB-N) and free fatty acids (FFA)), microbial (total bacteria count) and sensory (odor, flavor, and color) analyses were evaluated. The results showed that both methods are practical and appropriate. Because there was no negative effect on quality properties of dried and frozen shrimp meats. Also, there was no negative influence of the drying and freezing processes on the fatty acid composition of shrimp meats. The values of TBARS, PV, TVB-N, FFA and the counting of colonies increased with increasing time. But their values in all treatments were within acceptable limits. All samples have gained a good grade by trained panel members. In general, this study suggests the use of tiny shrimp (M. nipponense) for use in food industry.