Several studies have shown that the use of saline-alkaline water can impact the muscle quality of farmed animals. However, it was unclear whether the meat quality of Exopalaemon carinicauda, which had been successfully cultured in saline-alkaline waters, had also been affected. To investigate the effect of saline-alkaline water on the meat quality of E. carinicauda, data references for production and selective breeding were provided. Three groups of E. carinicauda were selected, including “Huangyu No.1” cultured in saline-alkaline water (salinity 15, carbonate alkalinity 7.25 mmol/L, CHY), “Huangyu No.1” cultured in marine water (salinity 30, carbonate alkalinity 2 mmol/L, HY), and wild populations (salinity 30, carbonate alkalinity 2 mmol/L, WP); each consisting of 30 shrimps. The basic nutrient content, total sugar content, amino acid, and fatty acid content in the muscle of the three groups were measured. Amino acid score (AAS), chemistry score (CS), and essential amino acid index (EAAI) were used to evaluate the amino acid content. The composition and quality of the meat were systematically analyzed and evaluated. Finally, catalase (CAT) activity, superoxide dismutase (SOD) activity, and total antioxidant capacity (T-AOC) in shrimp meat of the three groups were detected. The results indicated that the total sugar content of the HY group was significantly lower than that of the WP group (P＜0.05), and the content of lysine (Lys), leucine (Leu), and isoleucine (Ile) was significantly higher than that of the WP group (P＜0.05). The moisture content of the CHY group was significantly higher than that of the HY group (P＜0.05), while the crude protein and crude ash contents were significantly lower than those of the HY group (P＜0.05). The total amount of amino acids (TAA), essential amino acids (EAA), and delicious amino acids (DAA) in the muscle of the CHY group were significantly lower than those of the HY group (P＜0.05). The EAA/TAA ratio of the three groups ranged from 34.45% to 37.54%, whereas the EAA/non-essential amino acids (NEAA) ratio ranged from 63.82% to 71.38%. Among the amino acids present in shrimp meat, glutamic acid (Glu), aspartic acid (Asp), and Lys were the most abundant. In the CHY group, 15 fatty acids were identified, while 12 fatty acids were identified in the HY and WP groups. The content of polyunsaturated fatty acids (PUFA) in the CHY group was significantly higher than that in the HY and WP groups (P＜0.05). The enzyme activity results revealed that the antioxidant capacity of shrimp in the CHY group was lower than that in the HY group. In conclusion, the nutritional value of the CHY and HY groups was comparable to that of the WP group, all of which were considered high-quality foods. The meat of the CHY group was high in moisture and unsaturated fatty acids and low in crude protein. In terms of lipid nutrition, it surpassed the HY group. The saline-alkaline water used in the study reduced the flavor of the muscles of E. carinicauda and altered their nutritional quality. The findings of this study demonstrate that E. carinicauda can maintain excellent nutritional quality after long-term survival in saline-alkaline water, providing a basis for the sustainable development of saline-alkaline water fisheries.