Local shrimp-based food is very potential to create national food security stocks. The abundance of local food rich in Fe in Poncosari Village can be used to tackle anemia among adolescent females. In 2018 there were 48.9% of young women in Indonesia suffered from anemia. Empowerment on processing meals from local shrimp to young women is expected to increase knowledge and attitudes about nutrition, especially about anemia prevention and balanced nutrition. This study aims to determine the effect of empowerment on knowledge and attitude of anemia prevention, shrimp product, shrimp based meal cooking and balanced nutrition. This was quasy experiment, using a pretest-posttest without control group design. Data were collected using a questionaire and analyzed using paired T-test and wilcoxon Signed Rank Test. There was difference between pre and post test score on anemia prevention knowledge (p=0,001) and balanced nutrition knowledge (p=0,001) but not on shrimp based meal cooking attitude (p=0,257). There was difference between pre and post test score on anemia prevention attitude (p=0,001), shrimp based meal cooking attitude (p=0,008) but not on balanced nutrition attitude (p=0,148). Empowerment on shrimp-based meal cooking can affect anemia prevention and balanced nutrition knowledge and also anemia prevention and shrimp based meal cooking attitude.