To explore the effect of slightly acidic electrolyzed water (SAEW) ice glazing treatment under different conditions on the sterilization effect and meat quality changes of Litopenaeus vannamei during storage. A singlefactor sterilization experiment was conducted, employing available chlorine concentration (ACC) of SAEW ice glazing, soaking time, and the number of ice glazing treatments as the single variance. The study analyzed the effect of SAEW ice glazing treatment under different conditions on the total bacterial count, total volatile basic nitrogen (TVB-N), pH value, malondialdehyde (MDA) content, color difference, texture, water retention, and moisture distribution of Litopenaeus vannamei during storage, to determine the optimal process conditions. The results showed that Litopenaeus vannamei were treated with the SAEW ice glazing solution with an ACC was 40 mg/L, soaked for 20 seconds, and glazed twice had lower total bacterial count, TVB-N, MDA content, and pH value compared to the samples treated with tap water ice glazing. Moreover, the texture, water retention, and color difference values of the SAEW ice glazing treatment group were better than those of the tap water ice glazing group. Low-field nuclear magnetic resonance results showed that the SAEW ice glazing treatment group had a shorter relaxation time and higher immobile water content. The SAEW ice glazing treatment has a positive effect on controlling fat oxidation and spoilage of the samples, with minimal negative impact on the original quality of the samples.