To establish a database of purine components and contents in different shrimp products, high-performance liquid chromatography was used to assess 30 types of shrimp products, including dried shrimp, pickled shrimp, ready-to-eat shrimp, pre-made shrimp, and shrimp condiments. The total purine content of dried shrimp products was relatively high (2 694.21~5 334.90 mg.kg-1), being predominantly hypoxanthine (Hyp), while the total purine removal rate was up to 73.89% after rehydration treatment. The purine content of pickled shrimp was lower than that of fresh shrimp, with a total purine content of 337.31~1 245.28 mg.kg-1, and removal rate of 35.57%~80.77%; Hyp was the predominant form of purine, whereas adenine (Ade) was almost undetectable. The total purine content of ready-to-eat shrimp ranged between 593.13~2 091.93 mg.kg-1. Compared with fresh Chinese white shrimps, the total purine content of ready-to-eat Chinese white shrimp meat decreased by 31.01%, whereas that of ready-to-eat mantis shrimps was higher compared with fresh mantis shrimps. The total purine content of crayfish meat with different flavors ranged between 998.96~1 445.51 mg.kg-1 (Ade was the main component of the Shisanxiang and garlic flavors; guanine (Gua) was the main component of the spicy flavor). The total purine content of shrimp hepatopancreas was between 844.87~1 732.95 mg.kg-1 (Gua+Ade KQaccounted for 62.84%~85.88%), whereas that of shrimp surimi was 696.98~761.76 mg.kg-1, of which the sum of xanthine (Xan) and Hyp accounted for 65.45%~69.59% of total purines. The total purine content of shrimp paste was 1 010.86~3 877.01 mg.kg-1, being mainly Xan, and that of shrimp oil was between 1 141.59~1 308.47 mg.kg-1, being mainly Hyp. In summary, the total purine content of shrimp products varied greatly due to different processing methods, but also within shrimp species and body parts. This study provides a scientific basis for selecting shrimp products based on purine metabolic risks.