Tail-on,cooked,peeled and deveined tiger prawn has been a delicacy inrestaurants and on cocktail tables.The shape and curvature of the shrimpcould affect it's hanging stability on cocktail glasses.In this study,the effectsof heating conditions and cutting methods on the curvature,shrinkage ratio,yield and textural properties of cocktail shrimps were investigated.The resultsindicated that cut position and cut length did not significantly(p>0.05)affectany of the measured quality attributes.Heating temperature,time and theirinteraction showed significant(p<0.01 or 0.05)effects on the yield,shrinkageratio,curvature and texture of the final products and indicated the existenceof an optimal heating condition.Shrinkage ratios R2,R3 and R31 appeared tobe better parameters than other parameters which have also been tested inthe study in searching for a indicator of hanging stability of the product.