The nature of shellfish processing residues is a function of the processing method, product, and season. The by-product composition varies as a function of the species, for instance shrimp residues are rich in antioxidants and chitin, while crab bodies are predominantly calcium carbonate. The diversity of the feedstock translates to a number of potential bioproducts. However, the processes to valorize these products from the residues are similar and only require small changes in operating conditions. In this presentation we will give an overview of the type of shellfish residues we are working with, characterization of residues, green processes we are using to produce the bioproducts. The focus of our work is to fully utilize the residues to bioproducts through development of processes that are environmentally sustainable and produce products that benefit the region and community.