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This review examines how head and cephalothorax fractions, shells, trimming residues, hepatopancreas\u2010associated materials, and process liquors can be directed toward fit\u2010for\u2010purpose ingredient platforms, including protein hydrolysates, savory bases, carotenoid\u2010rich oils, chitin\/chitosan systems, and multifunctional composites. Food use is constrained by sensory liabilities and matrix performance, including marine, rancid, ammoniacal, sulfurous, fermented, and bitter notes, as well as solubility, emulsification, water\/oil binding, color stability, oxidative resistance, and target\u2010matrix compatibility. Accordingly, processing strategies such as controlled hydrolysis, fermentation, defatting, Maillard\u2010assisted flavor tailoring, encapsulation, and selected physical technologies are evaluated here as application\u2010oriented interventions. To support industrial translation, we organize these factors into a staged ingredient\u2010readiness framework linking feedstock classification, stabilization history, conversion route, aroma\u2010 and taste\u2010active profiling, structure\u2012function behavior, prototype\u2010food validation, safety and regulatory feasibility, scale\u2010up feasibility, and commercial benchmarking. By emphasizing application\u2010specific specifications, this review distinguishes ingredient readiness from laboratory recovery success. Future priorities include standardized reporting, sensomics\u2010guided mechanisms, batch consistency, allergen and regulatory management, benchmarking against commercial ingredients, and pilot\u2010scale validation. This application\u2010oriented perspective may help clarify when shrimp by\u2010products are likely to become standardized, multifunctional, and commercially viable ingredients for circular food systems.<\/jats:p>","DOI":"10.1111\/1541-4337.70666","type":"journal-article","created":{"date-parts":[[2026,9,27]],"date-time":"2026-09-27T13:50:25Z","timestamp":1790517025000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Shrimp Processing By\u2010Products as Food Ingredients: Sensory\u2010Functional Co\u2010Optimization, Ingredient Readiness, and Design Strategies"],"prefix":"10.1111","volume":"25","author":[{"given":"Yang","family":"Liu","sequence":"first","affiliation":[{"name":"SKL of Marine Food Processing &amp; Safety Control, National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Liaoning Province Key Laboratory for Marine Food Science and Technology School of 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