<p>Shellfish proteins, esteemed as high-quality marine protein sources, possess not only substantial nutritional value but also a diverse array of bioactive constituents. Nevertheless, their natural conformations present challenges such as high allergenicity, limited functional properties, and undesirable flavor profiles, which hinder their industrial utilization. To address these issues and enhance the application value of shellfish proteins, this paper summarizes the effects of various modification strategies - physical, chemical, and enzymatic approaches - on their structural and functional properties. This narrative review synthesizes current evidence on modification of marine shellfish proteins, employing a structured but non-systematic literature exploration methodology. The methodology involves a targeted literature search in Web of Science with the keywords “modification” and “marine shellfish proteins”. Peer-reviewed original research articles and reviews published in English are included, while conference abstracts and non-English papers are excluded. Evidence from the included studies indicate that, following modification treatment, the structural properties of shellfish proteins undergo alteration, which not only enhances their functional attributes, flavor quality and nutritional value, but also reduces the risk of allergenicity. These insights furnish a theoretical foundation and technical guidance for the value-added utilization of shellfish proteins across the food, pharmaceutical, and agricultural fields.</p>