[Objective]To explore the change of water spatial distribution and mobility in two kinds of shrimp stored by acid electrolyzed water ice (AEW ice) and tap ice (TW ice) for 8 days.[Methods]The spin-spin relaxation time T2 and water content change in shrimp were measured by nuclear magnetic resonance (NMR) in this study.[Results]The results indicated that each shrimp had four kinds of water mobility,which were T21,T22,T23,T24.T21 and T22 were bound water,with the extension of storage time,T21 showed an increased tendency and T22 was just the opposite in both of the two groups.T23 and T24 revealed higher mobility,which was the critical water change during storage.Shrimps stored by AEW ice had higher T23 and T24.That means the water mobility is more active and shrimp treated with AEW ice may have a higher water-holding capability.[Conclusion]Based on above analysis and this study can provide basic evidence to demonstrate AEW ice can serve as a promising technology for improving the quality and shelf life of aquatic products in food industry.