Vaname shrimp and other crustacean have problems with the quality deterioration process that can be a problem in the fishing industry and marketing of fisheries whose farmland is far from the center of sales and processing. One method that can be used to preserve shrimp is the cooling mechanism and seawater-based ice slurry is an option as a cooling agent used in this study. This study aims to determine the value of the optimum parameters in producing ice slurry and the resulting ice slurry is used as a shrimp cooling medium to test its cooling and preservation ability. The experimental condition with higher scraper RPM result in slower ice slurry generation and the higher the pump RPM the faster the sea water temperature decreases. The test results on White Shrimp for 21 days of storage showed acceptable results according to the freshness standard of 5 x 105 colonies at storage under 14 days.