F0 value is the most important factor that needs to be calculated for all Ready To Eat thermally processed shrimp product. Processing at optimum F0 value ensures the absence of any pathogenic micro organism in the retort processed product in addition to preserve the processed product sensory attributes. In the study, raw shrimps were beheaded, deveined and blanched in 6%-8% brine solution for 2-3 minutes. Blanched shrimps were then packed in 250 ml retort pouch made up of 12µm aluminium foil, 12µm nylon/polyester, 12µm of polypropylene with brine solution (wet sample) and without brine solution (dry sample) and processed for 10, 15, 20 minutes at 1150C, 1180C, 1200C and 20, 35, 50 minutes at 1150C, 1180C, 1200C respectively using 26 experimental combinations. F0 values were computed using standard formula for the all 26 combinations of experiment from the heat penetration data. In addition to that the quality of processed shrimp were evaluated using five responses viz., broken percentage, volume of juice after processing, whole prawns after processing, texture and colour. From the study it was found that the dry samples which processed at 1150C for 35 minutes (F0=26.13) and at 1180C for 2 minutes (F0=12.911) and wet samples which processed at 1150C for 20 minutes (F0=19.40) and 1200C for 10 minutes (F0=15.49) were found to have more acceptability. Using the experimental data, F0 value calculator was designed by coding the formula used for calculating the Thermal Death Time and lethality.