The present invention provides a method for preparing seasoned salted shrimp which has low salinity and excellent long-term storability, and has excellent quality such as taste, texture and the like. The method for preparing seasoned salted shrimp comprises the following steps of: (a) preparing salted shrimp； (b) washing the salted shrimp by injecting deep sea water with salinity of 1 to 5% (w/v) to the salted shrimp； (c) passing the salted shrimp to which the deep sea water is injected through a filtering net, and separating the washed salted shrimp from the deep sea water including foreign substances so as to dehydrate the salted shrimp； (d) mixing 0.1 to 10 parts by weight of deep sea water salt with salinity of 2 to 8% (w/v) to 100 parts by weight of the dehydrated salted shrimp, and preserving the mixture with salt； (e) primarily fermenting the salted shrimp preserved with salt at a temperature of 5 to 20°；C for 5 to 20 days； (f) mixing seasoning materials with the primarily fermented salted shrimp； and (g) secondarily fermenting the salted shrimp mixed with the seasoning materials at a temperature of 3 to 15°；C for 1 to 10 days.COPYRIGHT KIPO 2019 본 발명은, (가) 새우젓을 준비하는 단계； (나) 상기 새우젓에 염도 1 내지 5% (w/v)의 해양 심층수를 투입하여 새우젓을 세척하는 단계； (다) 상기 해양 심층수가 투입된 새우젓을 여과망에 통과시켜 세척된 새우젓을 이물질이 포함된 해양 심층수와 분리하여 탈수하는 단계； (라) 상기 탈수된 새우젓 100 중량부에 염도 2 내지 8% (w/v)의 해양 심층수 소금을 0.1 내지 10 중량부로 혼합하여 염장하는 단계； (마) 상기 염장된 새우젓을 5 내지 20℃의 온도로 5 내지 20 일간 제 1 차 발효시키는 단계； (바) 상기 제 1 차 발효된 새우젓에 양념 재료를 혼합하는 단계； 및 (사) 상기 양념 재료와 혼합된 새우젓을 3 내지 15℃의 온도로 1 내지 10 일간 제 2 차 발효시키는 단계；를 포함하여 염도가 낮으면서도 우수한 장기 저장성을 나타내고, 맛, 식감 등 품질이 뛰어난 양념 새우젓의 제조 방법을 제공한다.
