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Nappi, fermented shrimp, is a traditional diet that is widely consumed by the ethnic communities of Southeast Asian countries, especially in Bangladesh. The present study was carried out to determine the proximate composition of Nappicollected from two different places, i.e., the Moheshkhali and Chaufaldandi areas of Cox’s Bazar district, Bangladesh. Traditional methods were used to prepare Nappi, and the standard procedure was followed to determine the proximate composition. The proximate composition of Nappivaried from place to place depending on the raw materials, preparation techniques, and surrounding conditions of the formulation places. Associated statistical analysis was conducted by r-programming (version 4.2.3). Proximate composition includes moisture, protein, ash, fat, and carbohydrate contents, amounting to 37.66 ± 1.51%, 34.34 ± 0.68%, 17.49 ± 0.46%, 8.53 ± 0.45%, and 1.39 ± 0.10%, respectively, for the Moheshkhali sample and 35.44 ± 1.37%, 37.23 ± 1.78%, 18.46 ± 0.59%, 6.00 ± 0.40%, and 2.66 ± 0.21%, respectively, for the Chaufaldandi sample. The study showed that moisture and fat content were significantly higher (ANOVA, p< 0.05) in the Moheshkhali sample. In contrast, protein, carbohydrate, and ash content were substantially higher (ANOVA, p< 0.05) in the Chaufaldandi sample. Nappi’s marketing strategy, supply channel, and value chain were also analyzed. The study’s findings revealed that the quality of Nappirelied on fresh raw materials, the hygienic condition of the processing places, and suitable techniques. Moreover, good-quality Nappihas a significant market demand among the local ethnic communities in Bangladesh and the ethnic communities living abroad. So, it is recommended that interventions be provided on proper preparation techniques and marketing channels for Nappi.