The invention relates to a method for preparing natural shrimp meat flavor essence, which is characterized by comprising the following steps: mixing and stirring 90-130 parts of concentrated shrimp meat hydrolyzed liquid, 4-10 parts of reducing sugar, 1-10 parts of amino acid, 5-20 parts of grease, 0.5-5 parts of VB1, 0.5-5 parts of VC, 0.5-2 parts of green onion paste, 0.5-2 parts of ginger pasteand 5-20 parts of table salt for 10-30 minutes and then heating; carrying out Maillard reaction at the reaction temperature of 90-130 DEG C for 0.5-4 hours; after the reaction is finished, cooling to40-60 DEG C, screening by a vibrating screen in 40 meshes and discharging to obtain the meat flavor essence, wherein the concentration in percentage by weight of solid matters in the concentrated shrimp meat hydrolyzed liquid is from 30 percent to 80 percent.