Abstract Vacuum frying (VF) was tested as an alternative technique to produce high-quality fried food. This study investigated the effects of oil temperature on the moisture loss, oil uptake, texture, color, and acrylamide content of vacuum-fried versus atmospheric-fried breaded shrimps. The moisture loss and oil absorption of breaded shrimps during VF were significantly affected ( p oil /g dry solid , respectively. These values were significantly lower than those (0.32 ± 0.019 g oil /g dry solid ) obtained under atmospheric conditions (170 °C). VF effectively decreased the acrylamide content of breaded shrimps. Furthermore, breaded shrimps with desirable color and low hardness can be produced using VF. These results indicate that VF is a feasible alternative technique to produce high-quality breaded shrimps.