The technology of processing by-products of aquatic products in China is currently lagging behind. To tackle this, we used by-products produced in the processing of Fenneropenaeus chinensis, chopped shrimp, as raw material, to produce restructured shrimp meat by using additives such as glutamine transaminase (TG) and non-meat proteins. Based on the analysis of its quality during storage (physical and chemical indexes and sensory index), we determined the key factor of the quality changes of the restructured shrimp: volatile base nitrogen (TVB-N). We further used the Arrhenius equation between TVB-N change rate constant and the storage temperature, and first-order dynamic equation between storage time and TVB-N content to establish a prediction model for the shelf life of restructured shrimp meat. The results showed that the higher the storage temperature, the faster the decrease in the quality of the recombinant shrimp and the shorter the shelf life, and the relative error was within 10% between the predicted value and the actual value of shelf life. The model can be used to predict the changes in the quality during storage and the shelf life of the restructured shrimp. This study provided a theoretical basis for the comprehensive utilization of chopped shrimp and the development and production of new prawn meat products.