Abstract: Shumai is a type of snack made from ground meat wrapped in a thin skin and steamed. In this research, shrimp shumai is made with the addition of carrots. The addition of carrots aims to improve the appearance of the color on shrimp shumai. The treatment in this study is adds 0%, 10%, 20% and 30% of carrots to shrimp shumai with an organoleptic test using 100 untrained panelists, continued with color test L, a, b, and chemical test for the best treatment of color and organoleptic parameters. The addition of carrots affects the parameters L, a, b, and organoleptic appearance.