A study investigated the effects of adding different edible oils—lard oil (LO), soybean oil (SO), and olive oil (OO)—to shrimp surimi on its 3D printing properties. The oils were added at concentrations of 0%, 2%, 4%, and 6%. The results showed that increasing the oil content improved the rheological, textural, and water-holding properties of the surimi, enhancing its 3D printability. However, excessive oil (6%) led to poor printing performance due to increased fluidity and uneven material flow. The best printing adaptability was achieved with 4% LO, which improved the accuracy and stability of the 3D printing process. LO had the highest printing adaptability among the oils, followed by SO and OO. While LO provided the best printing performance, SO was found to be more suitable from a nutritional perspective, as it aligns better with contemporary dietary needs. The study also used principal component analysis (PCA) to evaluate the impact of oil types and concentrations on surimi's 3D printability, physical properties, and water distribution. The results indicated that 4% LO significantly improved the printing adaptability of shrimp surimi, making it more suitable for 3D printing applications. The study highlights the importance of selecting appropriate oils to enhance the 3D printing performance and nutritional value of shrimp surimi.A study investigated the effects of adding different edible oils—lard oil (LO), soybean oil (SO), and olive oil (OO)—to shrimp surimi on its 3D printing properties. The oils were added at concentrations of 0%, 2%, 4%, and 6%. The results showed that increasing the oil content improved the rheological, textural, and water-holding properties of the surimi, enhancing its 3D printability. However, excessive oil (6%) led to poor printing performance due to increased fluidity and uneven material flow. The best printing adaptability was achieved with 4% LO, which improved the accuracy and stability of the 3D printing process. LO had the highest printing adaptability among the oils, followed by SO and OO. While LO provided the best printing performance, SO was found to be more suitable from a nutritional perspective, as it aligns better with contemporary dietary needs. The study also used principal component analysis (PCA) to evaluate the impact of oil types and concentrations on surimi's 3D printability, physical properties, and water distribution. The results indicated that 4% LO significantly improved the printing adaptability of shrimp surimi, making it more suitable for 3D printing applications. The study highlights the importance of selecting appropriate oils to enhance the 3D printing performance and nutritional value of shrimp surimi.