Polyunsaturated fatty acids (PUFAs) substantially present in decapod crustaceans, are largely responsible for the progression of lipid autoxidation that directly contribute to subsequent reduction in postharvest quality and shelflife. Even iced storage widely utilized at commercial fisheries is unable to completely slow down this deteriorative process. On the other hand, ozone usage on food as approved by US Food and Drug Administration (FDA) has over the years improved its potential applications. This is seen in recent times through the manufacture of domestic facilities that safely discharge ozone and increasingly commercially available for home use. While lipid autoxidation remains an increasing challenge to fishery product shelf life, recent studies have showed ozone treatment to be a potential preservative candidate for reducing lipid damage in a crustacean product such as shrimp.