The present invention addresses the problem of providing a food having a shrimp-like texture and being usable as a substitute for shrimp the price of which has been rising. A shrimp substitute food having a shrimp-like texture can be obtained by mixing starch, konjak powder, cellulose, an alkali agent and water, heating the resultant mixture and then freezing. As the starch, it is particularly preferable to use high-amylose corn starch and/or wheat starch.
