Background and Objectives: Seemingly no research has investigated so far to shrimp processing by grape seed extract and Frulic acid in Iran. This paper intends to study the effects of ferulic acid and grape seed extract treatment with sodium metabisulfite on the sensory and chemical properties of whiteleg shrimp (Litopenaeus vannamei) during storage period. Materials and Methods: Four treatments were used to implement this study. The treatments included immersed shrimp ferulic acid and grape seed extract (at a concentration of 3 % and 1.5%, respectively), sodium metabisulfite (at a concentration of 3%) and without antioxidant shrimp. Qualities of the samples were evaluated by chemical and sensory tests at a temperature of -18 °C in frozen storage for 6 months. Results: Sensory factors including color (melanosis) of ferulic acid and grape seed extract treatments showed significant difference compared to the control samples (without antioxidant) however, they showed no significant differences to the sodium metabisulfite treatment (P>0.05). Sensory quality and shelf life had no significant difference in the ferulic acid treatment compared to the grape seed extract treatment (P>0.05). Peroxide value, thiobarbituric acid, free fatty acids and TVB-N factors showed significant differences in the ferulic acid and grape seed extract treatments compared to the control samples(P<0.05). But they showed no significant differences to the sodium metabisulfite treatment (P>0.05). pH, protease, approximate composition and trimethylamine had no significant difference in the experimental samples compared to the control samples (sodium metabisulfite and without antioxidant)( (P>0.05). Conclusion: Black spot was not formed in the experimental treatments and in the sodium metabisulfite treatment till the end of the storage period however, melanosis was formed in the control samples (without antioxidant) until the end of the first month being kept in frozen storage. According to the results, ferulic acid and grape seed extract could be proper substitutes for sodium metabisulfite for sensory and chemical quality increasing in whiteleg shrimp during 6 months of storage time. Keywords: Whiteleg shrimp, Being kept in frozen storage, Black spot, Ferulic acid, Grape seed extract