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This study was conducted to investigate the effects of dietary lipid sources on the survival, growth, nutritional quality and sensory quality of Penaeus japonicus. Three feeds with equal nitrogen (40.31%) and equal lipid (9.35%) were prepared by including equal amounts of fish oil, soybean oil or flax oil, respectively. The experiment was carried out in the floating sea water cages, and each cage was stocked with 25 individuals of P. japonicus [initial body weight: (5.82±0.02) g]. The feeding experiment was lasting for 60 days. The results showed that: ① the survival rate of the fish oil group was significantly higher than that of the soybean oil group and the flaxseed oil group (P<0.05). The specific growth rate and weight gain rate of the flaxseed oil group were significantly higher than those of the fish oil group and the soybean oil group (P<0.05). ② The sensory quality of shrimp in the flaxseed oil group was significantly higher than that in the fish oil group and soybean oil group (P<0.05), but the color difference of the soybean oil group was closer to that of the standard color. ③ P. japonicus in the fish oil group showed significantly higher contents of total amino acids (ΣTAA), total essential amino acids (ΣEAA), total non-essential amino acids (ΣNEAA) and sweet amino acids than those in the soybean oil group and the flaxseed oil group (P<0.05). The contents of bitter amino acids in the soybean oil group were significantly higher than those in the fish oil group and flaxseed oil group (P<0.05). There was no significant difference in the umami amino acids of muscle among dietary groups (P>0.05). ④ P. japonicus in the fish oil group began to spoil on the sixth day, and the soybean oil group and flax oil group began to spoil on the second day, by using the TVB-N (total volatile basic nitrogen) value as the shelf life parameter of aquatic products. [ABSTRACT FROM AUTHOR]