Shrimp industry wastes can be transformed and used as raw material to develop new products. The aim of this research was to obtain a balanced feed from shrimp exoskeleton, evaluating the effect of blanching as pretreatment. The balanced feed was made with sweet potato flour, cotton cake, beef fat and shrimp flour. To obtain the flour, shrimp processing waste (heads and exoskeletons) were blanched, dried, ground and sieved. Blanching was carried out using a full factorial 2 2 experimental design, where temperature and time were evaluated as independent variables. The drying kinetics of the blanched exoskeletons was performed in a tray dryer at different temperatures and air flow rate. The blanching process showed no significant effect on the protein content present in shrimp by-products. The drying kinetics showed that the greatest loss of moisture occurs in the period of decreasing velocity, dominated by mass transfer by diffusion. The Page model presented the best fit to the experimental data. From the mixture of shrimp flour with the other ingredients in the proportions indicated by the Solve software, a balanced feed was obtained that met the nutritional requirements of fish (tarpon) in the juvenile-commercial stage.