Shrimp is one of the high protein food ingredients which provides protein approximately 2/3 of the human animal protein needs. Shrimp processing often leaves the head and skin only discarded as waste. The aim of this training activity was to provide an understanding to the public about the hazard of shrimp waste and how to process shrimp and its by-products into various products that are worth selling. The target of the activity is fisherwomen in the city of Balikpapan, East Kalimantan. The training methods used include (1) counseling about the nutritional value of shrimp and its by-products and the hazard of shrimp waste, (2) training on the manufacture of processed products from meat and shrimp heads and shells, and (3) introduction to various packages and active packaging. Processed products introduced to participants consisted of shrimp paste, shrimp spring rolls, and shrimp cake. The results showed that 50% of participants did not know the importance of maintaining the freshness of shrimp and its by-products to produce quality processed products. Participants were very enthusiastic in participating in the processing of various products from shrimp meat and its by-products because it was their first time getting to know these processed products, except for shrimp paste, there were about 3 participants who had made it but in a different way. The introduction of the types of packaging and the active packaging method also provided new understanding to the participants. After the training, they are able to make their own processed shrimp products and by-products, and are interested in applying the training materials presented as an effort to increase family income.