The experiments were conducted in the laboratories of the Department of Fisheries Technology of the Faculty of Fisheries, Bangladesh Agricultural University (BAU), Mymensingh in the year 2010-2012. Shrimp wastes were collected from a processing plant, Lokpur Seafood Ltd, Khulna. Shrimp wastes were washed and immediately iced with crushed ice in an insulated ice box (Cosmos Ltd., Seol, Korea, 20 kg capacity) and then transported to the laboratory of the Faculty of Fisheries, BAU. Immediately after brought to the laboratory, shrimp wastes were thoroughly washed by distilled water several times. Shrimp head, shell, appendages and carapace were separated, meat was separated from shrimp head and washing was done again. They were then packed in airtight polythene pouch and frozen stored in a deep freezer at -20º C. Chemical quality evaluation of shrimp shell wastes --Proximate composition of shrimp shell wastes was determined as crude protein (AOAC, 1990), crude lipid (Bligh and Dyer, 1959), ash (AOAC, 1990) and moisture (Ludorff and Meyer, 1973). Analyses were made in three replicates. In crude protein estimation, about 1g of comminuted sample was employed for Kjeldahl apparatus. A factor of 6.25 was used for converting the total nitrogen to crude protein. Lipid content was determined by extracting a given quantity of sample with acetone in Soxhlet apparatus for 2 to 3 hours. Moisture content was determined by drying a 5g sample in an oven at 1050C for 24 hours. Ash content was determined by igniting the sample in a muffle furnace at 5500C for 6 hours. The pH was determined for the homogeneous mixtures of sample and distillated water (1:10, w/v) using a digital Mettler Toledo pH meter. The pH was measured at room temperature. Analyses were made in three replicates. Preparation of shrimp shell powder--Shrimp crackers were produced in two steps:1) production of shrimp shell powder from shrimp wastes;2) production of shrimp crackers by using the prepared shrimp shell powder.Shrimp shell wastes were thoroughly washed several times with cooled freshwater. The shrimp head were removed from the meat and washed thoroughly. Shrimp shell waste components (head, thoracic and abdominal shell, carapace, telson, appendages, antennae, maxillary case) were separated and washed again. Shrimp head and waste samples were dried in a hot air oven at 600C for 24 hours. Dried shrimp head and shell waste samples were finely ground by a blender 3 times for 2-3 minutes in each time. Ground shrimp shell wastes were screened by fine mesh sieve to obtain fine shrimp shell powder. The powder was then packed in glass bottles and stored in a refrigerator at 40C. Procedure of shrimp crackers- For shrimp cracker preparation shrimp shell powder was mixed with the dough. Ingredients used for making shrimp cracker were: Wheat flour 49 %, Dalda 19%, Oil 8%, Sugar 6 %, Ground sugar 6%, Milk 6%, Baking powder 2%, Salt 0.004 and Shrimp shell powder 5%, 10% or 20%. Flour, liquids, leavening agent and sugars are the basic ingredients of the cracker preparation. All these ingredients function together to form the final structure of baked products. The amount and the nature of these ingredients in the recipe determine the structural and sensory characteristics of the product. At first hydrolyzed vegetable oil or dalda was beaten by hand. It was done until dalda became completely soft or finely mixed. Some sugar was ground to fine powder and mixed with finely mixed dalda. Oil and milk powder were also added and mixing was continued. Again sugar, baking powder, salt, flours, and shrimp shell powder were added. Now 1-2 drops vanilla essence was used for flavor enhancement. After finely mixing, the dough was pressed in a flat tray and cut by different dies for different shaped crackers. The tray was put into the oven at temperature maintained at 100ºC for 8 minutes. After cracker preparation the tray was cooled for 3-5 minutes . The crackers were then immediately packed in sealed polythene pouch or in a glass bottle for preserving crispiness.Assessment of quality of shrimp crackers -The quality of shrimp crackers was tested by both subjective and objective methods. Subjective methods included sensory analysis, while objective methods included instrumental measurements of biochemical analysis and microbiological tests.Sensory evaluation -A panel of nine-person of students, teachers and staffs of the Department of Fisheries Technology provided the sensory assessments of the products. Prior to testing, panelists were familiarized with the properties of shrimp crackers and the instructions relating to the scoring of the sample. Pretests were undertaken with selected samples to familiarize the panelists with the measurement procedure. Three discs of shrimp crackers were supplied to each panelist to recognize every attribute. Crispiness test -Crispiness was defined as the amount of force required to bite through the sample with incisors. The quality was evaluated by the numerical scores up to 10, where for C, 1=very soft; 10=extremely crispy. Color developed in shrimp crackers was evaluated organoleptically. Grading were used from A++ to A, where A++ = desired color developed, A+= moderate color developed and A = poor color developed. Proximate composition and shelf life study of shrimp crackers -Proximate composition of shrimp crackers was determined as stated before. Analyses were made in three replicates. Shrimp crackers prepared with 10% SSP were stored at refrigeration temperature (5?C) and at room temperature (28-300C) till the study period (90 days) and the quality was evaluated in terms of the identification of bacterial load. Aerobic plate count was done by spread plate count method.