The present invention relates to a method for manufacturing soy sauce marinated shrimps. To be more specifically, the method for manufacturing soy sauce marinated shrimps comprises: a broth manufacturing step of manufacturing broth by adding, into purified water, at least one ingredient among dried shrimps, dried pollack, shiitake mushrooms, radish, onions, kelp, dried red pepper, angelica, and bay leaves, as a broth ingredient, and simmering the same for 1-4 hours； a first aging step of manufacturing a soy sauce by adding, into the manufactured broth, brewed soy sauce, Korea traditional soy sauce, citron syrup containing pericarp and pulp, mirim, soju (Korean distilled liquor), chili peppers, garlic, ginger, and whole peppers, and impregnating selected and prepared live shrimps with the soy sauce, and aging the same at 5-20°；C for 25-45 hours； a quenching step of selectively removing the live shrimps and dehydrating the same upon completion of the first aging step and then, quenching the live shrimps at below -15 to -25°；C； and a second aging step of measuring the weight of the quenched live shrimps, sealing and packing the quenched live shrimps and the soy sauce in a packing container in the weight ratio of 3.5-6.5:6.5-3.5 and then, aging the same in a low temperature aging chamber at -5 to 10°；Cfor 20-30 hours. Therefore, the method for manufacturing soy sauce marinated shrimps can significantly increase the rate of sales of soy sauce marinated shrimps and can remarkably reduce the risks for spoilage thereof.COPYRIGHT KIPO 2019본 발명은 새우장의 제조 방법에 관련된 것으로서, 구체적으로 상술한 새우장의 제조 방법의 일 실시 예에 따르면, 정제수에 육수 재료로서, 건새우, 황태, 표고버섯, 무, 양파, 다시마, 건고추, 당귀 및 월계수 잎 중 적어도 어느 하나의 재료를 첨가하여 1 내지 4시간 동안 우려냄으로써 육수를 제조하는 육수 제조 단계； 제조된 육수에 양조 간장, 재래 한식 간장, 유자청, 미림, 소주, 고추, 마늘, 생강 및 통후추를 첨가하여 간장 소스를 제조하고, 간장 소스에 선별되어 준비된 활새우가 잠기도록 하여 5 내지 20℃의 온도에서 25 내지 45시간 동안 숙성시키는 1차 숙성 단계； 1차 숙성 단계의 수행 후, 활새우만을 선택적으로 건져내어 탈수한 후, -15 내지 -25℃ 이하의 온도로 급랭시키는 급랭 단계； 및 급랭된 활새우를 계근하여 급랭된 활새우 및 간장 소스를 포
