Salmonella is a microorganism of concern on a global basis for raw shrimp. This research modeled the impact of vapor thymol concentration (0, 0.8, and 1.6 mg/liter), storage temperature (8, 12, and 16°C), and modified atmosphere condition (0.04 as in the natural atmosphere and 59.5% CO2) against the growth behavior of a Salmonella cocktail (six strains) on raw shrimp. Lag time (hour) and maximum growth rate (log CFU per gram per hour), chosen as two growth indicators, were obtained through DMFit software and then developed into polynomial as well as nonlinear modified secondary models (dimensional and/or dimensionless), consisting of two or even three impact factors in the equations. The models were validated, and results showed that the predictive values from both models demonstrated good matches to the observed experimental values, yet the prediction based on lag time was more accurate than maximum growth rate. The information will provide the food industry with insight into the potential safety risk of Salmonella growth on raw shrimp under stressed conditions.