An increasing global demand on shrimp has been obviously recorded in recent years due to their richness in protein, lipid, vitamins and minerals. Therefore, the present study aimed to analyze the body composition, mineral content, amino acids, and fatty acids in both marine and freshwater Jing shrimp (M. affinis). Body composition, lymph ions, body ions,  fatty acids and amino acids of shrimp under study were analyzed, and statistical analysis was conducted. The study found that marine shrimp had higher protein (27.15± 2.41%) and lower fat content (1.32± 0.54%) compared to freshwater shrimp (25.16± 2.51% protein and 2.31± 0.91% fat), while carbohydrates were higher in freshwater shrimp (4.30± 1.40%) than in marine shrimp (3.13± 1.45%). Environmental conditions revealed marine shrimp lived in temperatures of 22-26°C, salinities of 30-32g/ L, and dissolved oxygen levels of 6.8-7.7mg/ L, whereas freshwater shrimp thrived in temperatures of 20-25°C, salinities of 3-4g/ L, and higher dissolved oxygen levels of 8.0-9.3mg/ L. Additionally, marine shrimp had elevated concentrations of sodium, magnesium, and chloride ions, while potassium and calcium ions were lower, with a higher proportion of these ions present in their lymph. Sixteen amino acids were identified, with valine and phenylalanine being the most concentrated in both environments, alongside six fatty acids categorized as two saturated, two monounsaturated, and two polyunsaturated. In conclusion, it is crucial to comprehend the differences in the body composition of the shrimp, in marine and freshwater environments, to enhance their quality, initiate promising breeding techniques, maintain biodiversity as a marine resource, and sustain the global food economy.