A process of producing dried shrimp comprising the steps of washing the fresh shrimp thoroughly with water blanching the shrimp in boiling water for 10-15 minutes peeling the blanched shrimp by removing the head, legs, shells and tail by hand soaking the peeled shrimp in 20 pcnt brine solution for 25-30 minutes sundrying the shrimp in a single layer for 2-3 days cooling the dried shrimp at room temperature and packing the dried shrimp in polyethylene bags or wooden boxes.
