Strict temperature control, to limit bacterial development, preserve freshness, and give a longer shelf-life of fresh shrimp, could not be entirely reliable along the production chain, demanding a combined antimicrobial strategy with insignificant implications on the delicate shrimp quality. The current study assessed the antioxidant and antibacterial impacts of Soybean (Glycine max L.) 11S globulin (SBEG) spray on tiger shrimp (Penaeus monodon) shelf-life, physicochemical and sensory traits. Fresh peeled tiger shrimp were sprayed with 100 µg/ml (SESG1) or 200 µg/ml (SESG2) of SESG at a rate of 2 ml/100 gm. Hygienic, oxidative, and sensory qualities were monitored every four days throughout a twelve-day period in a refrigerator at 2±0.5°C. Only sterile distilled water was supplied to the control shrimp. The physicochemical parameters of shrimp were unaffected by SESG spray, chilling length, or contact. The pH curve of shrimp sprayed with 200 µg/ml was the lowest and maintained unchanged during the chilling time, contrary to the V-shaped pH curves of the control and SESG1-sprayed shrimp. SBEG's antioxidant and antibacterial properties significantly reduced all shrimp oxidative and hygienic markers in a dose-dependent manner. Compared to ruined control shrimp after 8 chilling days at 2.5 °C, SBEG levels were effective in suppressing native aerobic spoilage bacteria below six logs cfu/gm and maintaining satisfactory fresh shrimp organoleptic indices beyond 12 days. Shrimp are more perishable than beef and have a shorter chilling shelf-life. However, a combination of SESG spray with chilling at 2.5 °C provides a natural and field-applicable preservation strategy