The study aims to enhance the valuable use of shrimp by-products (Penaeus monodon) not only for diversification but also for price reduction in fish sauce production to meet consumer demand. Different percentages of salt and pineapple which were 20, 25, and 30% (w/w) and 0, 6, and 7% (w/w) respectively were used to survey the fermentation process of shrimp heads. Total plate count and chemical indices including total nitrogen, amine nitrogen, ammonia nitrogen, pH, and sodium chloride were recorded for the quality assessment in ten weeks. As a whole, it was concluded that total nitrogen, amine nitrogen, sodium chloride increased during the ten-week fermented process whereas there is the decrease of pH, ammoniaa nitrogen, and total plate count. Especially, in contrast to without bromelain supplementation, the combined addition of salt and pineapple juice shortened the fermented time as well as improved product quality. Furthermore, adding 25% (w/w) of salt and 7% (w/w) of pineapple juice to shrimp by-products showed the most suitable proportions through providing the products with the highest quality