Raw-dried and cooked-dried shrimp are susceptible to oxidative browning and microbial proliferation during storage, and multi-index comparative researches under high and low temperatures are insufficient. To clarify the synergistic effects of packaging modes and storage temperatures on the quality of dried shrimp, raw-dried and cooked-dried shrimp were packaged in conventional packaging (CP), aluminum foil packaging (AP), and vacuum packaging (VP), and stored at -18 ℃ and 25 ℃, respectively. Samples were collected every 20 d for the frozen group and every 4 d for the room-temperature group. Color difference (L* and b*), browning index (BI), peroxide value (PV), thiobarbituric acid reactive substances (TBARS) content, total volatile basic nitrogen (TVB-N) content, total viable count (TVC), fluorescence intensity, polyphenol oxidase (PPO) activity, and sensory scores were determined. The results indicated that L* values and sensory scores were reduced with extended storage time, while b* values, BI, PV, TBARS, TVB-N, TVC, and fluorescence intensity were elevated. PPO activity was decreased first and then increased at -18 ℃, and distinct variation trends were found in all groups at 25 ℃. Significantly higher deterioration rates of all indicators were observed at 25 ℃ than at -18 ℃. More severe quality deterioration was detected in cooked-dried shrimp under identical conditions, and the deterioration rates of different packaging types followed the sequence of CP > AP > VP. In conclusion, superior storage stability was exhibited by raw-dried shrimp. The combined application of -18 ℃ low-temperature storage with vacuum or aluminum foil packaging could effectively restrain quality deterioration of dried shrimp, which offered theoretical support for packaging screening, process optimization and industrial preservation of dried shrimp.