To improve the application convenience and storage stability of the White Shrimp Hydrolysate-Xylo-Oligosaccharides Maillard Reaction Product-Zinc Complex (WH-XOS-MR-Zn), granules were prepared by wet granulation using WH-XOS-MR-Zn as the active material. Granule formation rate, dissolution time, hygroscopicity, bulk density, and angle of repose were used as evaluation indicators. The preparation conditions were optimized by a weighted scoring method, single-factor experiments, and response surface methodology, and the structural characteristics, solubility, and storage stability of the granules were further evaluated. The results showed that gum Arabic was the optimal excipient. When the mass ratio of WH-XOS-MR-Zn to gum Arabic was 2.05:1, the ethanol volume fraction was 79.90%, and the wetting agent mass fraction was 30.01%, the verified comprehensive score reached 94.85. Fourier transform infrared spectroscopy, X-ray diffraction, and energy-dispersive spectroscopy showed that zinc was successfully loaded and dispersed in the granule matrix in amorphous and/or coordination-bound forms. The granules completely dissolved within 1 min in hot water at 50 ℃ and within 3 min in cold water at 10 ℃. After accelerated storage at 60 ℃ for 10 d, the ABTS and DPPH radical scavenging activities decreased by only 14.18% and 6.34%, respectively, while the moisture content increased from 2.98% to 5.01%. After 20 d of sealed-package storage, the total bacterial counts in the 4, 25, and 60 ℃ groups were 1.81, 2.16, and 1.83 lg CFU/g, respectively. These granules improved the reconstitution performance, activity retention, and storage stability of WH-XOS-MR-Zn, providing a theoretical basis and technical reference for the development of solid food-derived zinc supplement formulations.