This study investigates the effects of adding different amounts of lard oil (LO), soybean oil (SO), and olive oil (OO) to shrimp surimi on its 3D printability. The results show that the addition of oil significantly improves the rheological properties, texture properties, water-holding capacity (WHC), and water distribution of the surimi. The printing accuracy and stability of the surimi with 4% oil were the highest, indicating the best 3D-printing adaptability. Among the different oils, LO had the best printing adaptability. However, considering the nutritional needs of contemporary people, adding 4% SO to shrimp surimi is more suitable. The study also used principal component analysis (PCA) to analyze the correlation between various indices and the 3D-printing adaptability, confirming that the interaction of all components, rather than individual components, determines the 3D-printing adaptability.This study investigates the effects of adding different amounts of lard oil (LO), soybean oil (SO), and olive oil (OO) to shrimp surimi on its 3D printability. The results show that the addition of oil significantly improves the rheological properties, texture properties, water-holding capacity (WHC), and water distribution of the surimi. The printing accuracy and stability of the surimi with 4% oil were the highest, indicating the best 3D-printing adaptability. Among the different oils, LO had the best printing adaptability. However, considering the nutritional needs of contemporary people, adding 4% SO to shrimp surimi is more suitable. The study also used principal component analysis (PCA) to analyze the correlation between various indices and the 3D-printing adaptability, confirming that the interaction of all components, rather than individual components, determines the 3D-printing adaptability.