The consumption of functional foods has been growing in the last decades, since besides offering a source of essential amino acids, these have other functionalities through biologically active peptides. Active peptides are inactive amino acid sequences within the protein sequence, which can be released through the hydrolysis process using commercial enzymes. Among the bioactive peptides, antioxidants stand out due to their easy absorption by the organism and high activity. Therefore, the objective of the present study was to evaluate the antioxidant activity of the protein hydrolysates of shrimp at different concentrations and to determine the amino acid composition. The raw material used was white shrimp (Litopenaeus vannamei) obtained from the aquaculture tanks of the Aquaculture Marine Station of the Federal University of Rio Grande. Protein hydrolysates were obtained from the white shrimp muscle proteins using the enzymes Alcalase (HA) and Protamex (HP) by the pH-stat method, under the conditions of pH 8.0 and 50 °C and pH 7.0 and 50 °C, respectively. The hydrolysates were evaluated in relation to the capture capacity of the 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) free radical (ABTS) at concentrations of 2.5; 5.0 and 7.5 mg/mL. The results showed that all the hydrolysates presented an antioxidant activity dose dependence in relation to the antioxidant activity, and that a higher degree of hydrolysis provided a greater effect of radical capture for the samples. HP had the highest antioxidant power and had its amino acid composition determined. This hydrolysate had approximately 37% hydrophobic amino acids. In addition, all essential amino acids were found in the order of 34.36%. Based on the results found, white shrimp protein hydrolysates present high nutritional quality and antioxidant power, and can be used as protein supplements and functional foods.