Introduction

Dried shrimp is a widely traded seafood product used in Asian, European, and American markets.

Commercial shrimp drying requires:

• fast moisture removal
• hygienic processing conditions
• stable product quality

Industrial drying systems allow seafood processors to produce dried shrimp efficiently and consistently.

Industrial Shrimp Drying Process

1 Raw Shrimp Preparation

Fresh shrimp are washed and sorted to remove impurities.

Processing plants usually select:

• small to medium shrimp
• uniform size raw material

2 Boiling or Blanching

Shrimp are boiled briefly before drying.

Purpose:

• enzyme inactivation
• flavor preservation
• color stabilization

3 Draining

After cooking, shrimp are drained to remove excess water before entering the drying stage.

4 Drying Stage

Shrimp are spread on trays or conveyor belts and dried in industrial dryers.

Typical drying conditions:

Temperature
50–60°C

Drying time
5–8 hours

Final moisture content
15–18%

Recommended Drying Equipment

Heat Pump Dryer

Advantages:

• gentle drying temperature
• good color preservation
• energy efficiency

See equipment:
👉 Heat Pump Dryer for Food Processing

Mesh Belt Dryer

Used for large seafood drying plants.

Benefits:

• continuous drying
• high production capacity
• automated operation

Learn more:
👉 Industrial Mesh Belt Dryer

Typical Shrimp Drying Capacity

Commercial seafood plants usually process:

Small seafood plant
300–500 kg/batch

Medium processing plant
1–2 tons/day

Large industrial plant
5 tons/day or more

This drying process is widely used in:

 •fruit and vegetable processing plants
• spice and herb factories
• seafood processing
• meat processing
• food export companies

For large-scale production, a complete drying system is usually required.

👉 View complete drying solutions here

If you operate a seafood processing factory, we can help design a complete shrimp-drying system tailored to your production capacity.

👉 Get Shrimp Drying Equipment Recommendation