The shish crystal, a crucial structure in the formation of shish-kebab crystals, has drawn widespread attention due to its highly oriented chain arrangement, significantly enhancing the mechanical properties of products. This study utilizes polyethylene samples with longer C4 short branches, employing in-situ synchrotron SAXS/WAXD to investigate the influence of short branch length and content on the formation of shish-kebab crystals in unimodal and bimodal polyethylene under low-temperature shear conditions (with supercooling degrees of 13.5 °C and 10.5 °C). The results reveal that the presence of C4 short-chain branching affects system crystallization, but low-temperature shear induces stronger mechanical action on the melt, resulting in better-oriented lamellar crystals compared to high-temperature shear (superheat degrees of 22.5 °C and 19.5 °C), achieving higher orientation. This achieves the control of shish-kebab crystal generation through the stretched network mechanism. Both types of samples with different C4 short-chain branching contents generate shish-kebab crystals during the shear stage, with relatively higher short-chain branching content inducing more shish crystal formation but with less regular structure. The bimodal polyethylene exhibit higher proportions and absolute amounts of final shish crystals compared to the unimodal polyethylene, indicating that high molecular weight portions are conducive to shish crystal generation under shear. The result demonstrates the feasibility of generating shish-kebab crystals during the low-temperature shear process of PE in the presence of C4 branches using the stretched network mechanism under shear flow conditions. Moreover, controlling the degree of entanglement of molecular chains by adjusting shear temperature, branch content, and branch length can modulate two formation mechanisms of shish crystals—coil-stretch transition mechanism at high temperature and stretched network mechanism at low-temperature.