Apparent specific hear and thermal conductivity of shrimp meat were measured in die temperature range of 30 degrees C to -30 degrees C using the differential scanning calorimetry (DSC) and probe methods, respectively. These properties of shrimp meat were also calculated and compared with the measured values to check the accuracy of some existing models and the model proposed in the present work. The modified Schwartzberg model gave comparatively better accuracy of prediction of apparent specific heat. A proposed model predicted thermal conductivity better than the existing ones.