Abstract: In a process for treating shrimp that comprises (a) soaking whole, peeled and deveined shrimp in an aqueous solution containing at least one phosphate salt; and (b) thereafter freezing said soaked shrimp to preserve the shrimp for later cooking and consumption; wherein the improvement comprises carrying out sait soaking step for sufficient time and in the presence of an effective amount of a trace metal salt selected from the group consisting of calcium salts, magnesium salts, and mixtures thereof, in order to substantially maintain the trace metal content in said shrimp, whereby said treated shrimp will have white tissue coloration and a natural tender texture after cooking.