Chinese shrimp (Fenneropenaeus chinensis) is one of the leading cultured species in China. But shrimp farming is currently threatened by pathogen, such as virus, bacteria, etc, among which the white spot syndrome virus (WSSV) is the most serious. The efficient method to avoid or diminish the influence of the virus may lie in the diet, as evidences had revealed the main way that the WSSV was spread in Chinese shrimp was caused by food. This study was initiated to assess the effect of earthworm and housefly larva on growth and survival rate of F. chinensis after WSSV infection. Commercial feed and clam were control groups, and earthworm and housefly larva were assigned into four treatment groups. Three repetitions were made for each diet treatment with 130 individuals in each repetition. The body length and the body weight were measured before and after the experiment, respectively. The survival rate was also calculated when the shrimp were challenged with different gradient WSSV by oral infection, and the dead shrimp were removed every two hours. The descending order of the gain of body weight and body length in the four diet treatment was clam, earthworm, housefly larva and commercial feed. There was significant difference between the body length (P<0.05) and very significant difference between the body weight of each group (P<0.01). Fixed linear model was applied to test the survival rate of F. chinensis by diet variation and different WSSV dosage. The results showed that the survival rate of F. chinensis fed on earthworm and housefly larva was significantly higher than that of the clam and commercial diet fed groups, and the survival rate of group fed on housefly larvae was significantly higher than that of group fed on artificial feed. The results indicated that earthworm and housefly larvae can obviously enhance the growth and disease resistance of Chinese shrimp, and are good food for Chinese shrimp. Results detected by NestPCR showed none of shrimp was infected by WSSV prior to the experiment, and the positive rate of 96.94% of shrimp mortality was possibly caused by infection.