Effects of heating on cooking loss, texture, colour and microstructure of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats from different parts were evaluated. Cooking loss increased sharply when the samples were heated for longer time, particularly more than 1 min (P < 0.05). Among all parts, tail part of both shrimps had the highest cooking loss. The shear force of all samples increased markedly when the samples were heated for longer time, especially more than 0.5 min (P< 0.05). Black tiger shrimp and white shrimp meats had the slight differences in shear force either before or after heating. L*, a* and b*-values increased when heating time increased up to 1 min (P < 0.05). Similar microstructures between raw meats of black tiger shrimp and white shrimp were found. Cooked meats of both species had more compact fibre arrangement with the shrinkage of sarcomere, compared with raw samples. Generally, tail portion showed the denser structure than other parts.