The invention belongs to the technical field of processing of aquatic products, and particularly relates to a preparation method for shrimp sauce with a weak fishy smell. The shrimp source prepared byadopting the method is weaker in the fishy smell and lower in content of nitrite, and due to addition of traditional Chinese medicine components, the shrimp sauce has a healthcare effect. The preparation method is characterized by comprising the steps that after screening and impurity removal, shrimps are washed thoroughly, and then water in the shrimps are removed centrifugally by a centrifugalmachine; the processed shrimps are ground into thick liquid, and the thick shrimp liquid is obtained; salt and 4-vinylphenol are added into the thick shrimp liquid, and the mixture is mixed uniformlyand heated; after being cooled, the mixture is placed in a fermentation tank for natural fermentation; after the fermentation finishes, stirring is conducted; after standing, shrimp oil is formed on an upper layer and removed to separate the shrimp oil from the shrimp sauce; after the obtained sauce is subjected to bottling, cover pressing and high-temperature sterilization, the shrimp sauce is obtained.