In the days leading up to Tet, dried shrimp villages in Ca Mau increase production to meet market demand. Customers nationwide order these products as gifts or for spring festive meals.

Ca Mau dried shrimp is a popular Tet gift item; the last three months of the lunar year (October to December) alone account for 40-50% of its annual consumption. The province boasts hundreds of production facilities. In 2023, Ca Mau's dried shrimp making craft was recognized as an intangible cultural heritage.

{"caption_all":"Earth shrimp, silver shrimp, and tiger prawns are the main ingredients chosen by facilities to make dried shrimp. The shrimp are selected from natural farming areas, ensuring thick, quality meat before processing. As Tet approaches, fresh earth shrimp are purchased daily, with prices rising due to limited supply. Currently, this raw material costs 200,000–220,000 VND per kilogram, about 50,000 VND higher than the same period last year.","caption_items":"["",""]"}

The shrimp are boiled, dried, flattened, peeled, and sun-dried. Earth dried shrimp comes in two types, peeled and unpeeled, currently selling for about 1,5–2,2 million VND per kilogram, approximately 200,000 VND higher than last year.

This type of dried shrimp is often chosen by customers as Tet gifts.

{"caption_all":"The peeling process for dried shrimp is primarily manual, requiring significant time and labor.","caption_items":"["",""]"}

Finished earth dried shrimp has an orange-red color, firm flesh, and a natural sweetness.

This variety lives naturally, without industrial farming, and is highly valued for its sweetness and beautiful color after processing. This natural quality is also the foundation for its high market value.

{"caption_all":"Besides earth shrimp, whole-shell tiger prawn dried shrimp is a popular item for Tet. The product has an appealing appearance, often used as gifts. The shrimp have thick meat and are sun-dried extensively after boiling to achieve optimal dryness, an even red color, chewiness, and natural aroma. Tiger prawn dried shrimp is packaged in various ways, priced at 900,000–1,9 million VND per kilogram. The product can be stored at room temperature for about 10 days, or for three months if frozen.","caption_items":"["",""]"}

In addition to the popular varieties, some facilities in Ca Mau also choose green prawns, farmed in rice-shrimp rotation systems, for dried shrimp production. This initiative aims for deeper processing and increased agricultural product value. These prawns are large with thick meat, making them suitable for premium product lines.

Green prawns are carefully selected, boiled to the right degree, and dried at the correct temperature to ensure the dried shrimp is tender, aromatic, and retains its natural sweetness — a factor highly valued by customers.

Dried green prawns currently sell for about 1–1,3 million VND per kilogram, depending on size. This contributes to diversifying Ca Mau's dried shrimp products and attracts consumers looking for unique Tet gifts.

Various types of dried shrimp are packaged to meet consumption and gifting needs during Tet. From specialty earth shrimp to new lines like dried green prawns, Ca Mau's products are increasingly diverse and well-received by the market.

Beyond traditional dried shrimp varieties, facilities also innovate with 'bird claw' shrimp, known for its attractive shape.

These 'bird claw' dried shrimp are made using an elaborate process to maintain their straight shape, resulting in a selling price 100,000-200,000 VND higher than traditional varieties.

Nguyen Minh Thu, a representative of Dang Diem Dried Shrimp Cooperative (My Phu hamlet, Ta An Khuong commune), stated that during the two Tet months alone, the cooperative sells about 3 tons of various dried shrimp, with 'bird claw' shrimp being particularly popular among customers.

Ca Mau is the nation's shrimp capital, with over 430,000 hectares dedicated to aquaculture. In 2025, production is projected to reach nearly 600,000 tons, the highest in the country. Its diverse ecosystem supports the development of many effective shrimp farming models.

Chuc Ly