Abstract: Nine treatments are designed to assess the effects of different concentration and feeding strategy of dietary Chinese herbs on the growth performance, digestive enzymes and non-specific immunity of Pacific white shrimp, Litopenaeus vannamei. The treatments include group D0, D2, D4 (fed with basic diet, 0.2%, 0.4% Chinese herbs continuously); group 1D2-1D0, 1D4-1D0 (fed with 0.2%, 0.4% herb-containing diet for 1 week and then with basic diet for 1 week); group 1D2-2D0, 1D4-2D0 (fed with 0.2%, 0.4% herb-containing diet for 1 week and then with basic diet for 2 weeks); group 1D2-3D0, 1D4-3D0 (fed with 0.2%, 0.4% herb-containing diet for 1 week and then with basic diet for 3 weeks). The results indicate that the weight gain of group D2 and 1D4-2D0 are significantly higher than that of group D0;feed efficiency of shrimps fed with diet D2 is lower than those fed with diet D0;and the survival of group D4 is particularly lower than that of group D0 and 1D4-1D0. The activities of liver catharsis and the concentration of total protein (TP) in haemolymph of group D0 are lowest, while alanine aminotransferase (ALT), aspartate aminotransferase (AST) and peroxidase (POD) are highest. However, the highest activities of superoxide dismutase (SOD) and alkaline phosphatase (AKP) are observed in group 1D4-1D0. In conclusion, the strategies of feeding with 0.2% Chinese herb continuously and with 0.4% herb-containing diet for 1 week following with basic diet for 2 weeks can improve the growth performance and immunity of L.vannamei.