More than half of the world’s supply of shrimp comes from aquacultures or shrimp farms. Diseases in aquacultures of Litopenaeus Vannamei (white shrimp) are commonly controlled with antibiotics and other drugs. The development of drug-resistant pathogens, pollution of the environment and drug residues in cultured products has created a need for cost-effective, alternative methods of disease control without these adverse side effects. In this study, the antibacterial effects of nine Chinese herbs were tested on four bacterial strains that commonly cause disease of shrimp in aquacultures: Vibrio alginolyticus, Pseudomonas maltophilia, Flavobacterium meningitidis and Staphylococcus aureus. Based on the anti-bacterial properties of the herbs and the compatibility regulations for Chinese herb combinations, two traditional Chinese herbal combinations (CHC-A and CHC-B) were prepared. The effects of CHC-A and CHC-B on nonspecific immunity of white shrimp were then evaluated and both were found to significantly increase antibacterial/bactericidal activity and agglutinative activity of shrimp serum. Red body disease (Vibrio alginolyticus) and White Spot Syndrome disease, caused by White Spot Syndrome Virus (WSSV) are two important problems in shrimp aquaculture. The effect of CHC-A and CHC-B on resistance to these diseases was studied in-vivo. After being fed pellets containing different concentrations of CHC-A and CHC-B for 60 days, shrimp were infected with either Vibrio alginolyticus or WSSV. The resistance to disease was significantly enhanced by both CHC-A and CHC-B based on a reduced number of shrimp deaths compared to control aquacultures receiving no pre-treatment with herbs. A p-value <0.01 was used to determine significance.