The invention relates to instant shrimp meat and a processing method thereof, belonging to the technical field of food processing. The instant shrimp meat is uniformly red; a shrimp body is basically complete, moderate in hardness, good in elasticity and chewiness, delicious and moderate in taste and free of peculiar smell; the high moisture content is 47%-53%, the content of protein is 37%-42%, the content of fat is 1%-3%, the total content of 19 amino acids can be up to 300-400 mg/g, and thus the instant shrimp meat is an excellent protein food. The processing method of the instant shrimp meat comprises the following key processing technique steps: pretreatment of raw materials; steaming; hulling; dipping in flavoring liquid; infrared baking; and vacuum packaging and anti-pressure sterilization. The instant shrimp meat has the beneficial effects of being simple in process, and having energy-saving and environment-friendly effects and other good effects. The processing method has the advantages that the phenomena of too soft shrimp meat, liquid dissolution and bag swelling caused by common sterilization are avoided; the amino acids are reserved to the maximal extent, and nutrient loss is avoided. Thus, the instant shrimp meat has the characteristics of being abundant in nutrition, high in moisture content, soft in texture, good in flavor, and convenient to eat and carry.