Underutilized Georgia-caught brown shrimp (GABS) meat is a good source of protein and essential amino acids. Therefore, it could be used as raw material to produce high-quality protein-based food ingredients. The overall objective of this research was to investigate the feasibility of producing protein hydrolysate powders from GABS meat. Protein hydrolysates often exhibit enhanced functional and antioxidant properties compared to their native proteins. The proximate and selected nutritional composition of GABS meat was characterized. Then, shrimp protein hydrolysate powders were produced via enzymatic hydrolysis under optimal pH and temperature and spray drying under mixed-flow (MX) and concurrent (CC) contact configurations. In general, MX powders showed higher moisture content, protein solubility, emulsification properties, and agglomeration. Meanwhile, CC powders showed higher foaming properties, antioxidant activities, and particle sizes. The resultant hydrolysate powders from GABS meat can be potentially used in different food and beverage applications.