Litopenaeus vannamei stands as one of the pivotal large-scale and economically consequential species within the realm of aquaculture. In recent years, concurrent with the augmentation of residents' consumption capacity and the diversification of their dietary habits, consumer demand for aquatic products has witnessed a discernible and sustained escalation. Litopenaeus vannamei has particularly stood out as a major beneficiary of this burgeoning demand trend. However, owing to its loose structural composition, the shrimp shell fails to provide adequate protection for the underlying high-protein shrimp flesh, rendering the latter highly susceptible to microbial growth. This has resulted in the emergence of a spectrum of quality degradation phenomena in shrimp. Muscle protein hydrolysis occurs, which leads to a softening of the texture. Enzymatic browning takes place, causing surface discoloration. Additionally, malodorous compounds are generated as a consequence of microbial metabolic byproducts. These factors impose substantial constraints on the further development and market expansion of shrimp as a consumer commodity. Therefore, it is necessary to systematically study the quality changes and microbial community succession of refrigerated Litopenaeus vannamei during storage time, reveal the intrinsic relationship between the two, and provide scientific guidance for the development of efficient preservation methods. In this study, the quality deterioration patterns of Litopenaeus vannamei stored at 4℃ was investigated through a multidimensional evaluation system encompassing physical, chemical, and microbiological indicators. Based on the high-throughput sequencing , the dynamics of shrimp microbial community structure during storage were systematically analyzed, and their potential impact on quality deterioration was explored. The results showed that as storage time increased, the quality deterioration of shrimp accelerated, manifested by increased cooking loss, decreased water-holding capacity, significant reductions in hardness, chewiness, and adhesiveness, as well as decreased transparency and darkening and yellowing of shrimp meat. During the entire storage period, the aerobic plate count exhibited a continuous upward trend. It rose markedly from an initial value of 4.64 lg (CFU/g) at the early stage of storage to 6.72 lg (CFU/g) at the late stage of storage. The rate of change for various indicators exhibited a trend characterized by slow alterations in the early phase and rapid shifts in the later phase. This pattern was highly consistent with the growth and reproduction rate of microorganisms, thereby confirming that microbial activity had been the core driving force behind the deterioration of the shrimp's quality. By the sixth day of storage, the total volatile basic nitrogen (TVB-N) content reached 31.08 mg/100 g, exceeding the safety threshold and indicating spoilage of the shrimp. High - throughput sequencing analysis demonstrated that, at the phylum level, Proteobacteria was the most dominant group within the microbial community. At the genus level, Aeromonas emerged as the principal dominant bacterial genus, and Vibrio represented a significant secondary genus. This result showed a high degree of concordance with the conclusions obtained from the microbiological evaluation experiment. Throughout the entire storage period, Aeromonas exhibited rapid proliferation, with its count reaching 6.31 lg (CFU/g) at the end of storage. Meanwhile, during the registration period, shrimp samples were found to contain a large population of Vibrio, with the count increasing from an initial 4.61 lg (CFU/g) in the early storage phase to 6.10 lg (CFU/g) in the late storage phase. A comprehensive analysis thus revealed that Aeromonas and Vibrio hold pivotal positions within the microbial community of shrimp, serving as significant determinants that impact the safety and quality of shrimp consumption. This study provides a theoretical basis for quality monitoring and preservation technology development of refrigerated shrimp, offering important insights for enhancing product quality and extending shelf life.