This study was conducted to evaluate black soldier fly larvae meal (BSFLM) as a functional ingredient in diets for Pacific white shrimp. For a feeding trial (2×5 factorial design), a high fish meal diet (200 g FM/kg) and a low fish meal diet (100 g FM/kg) were formulated as a positive control (Positive) and a negative control (Negative), respectively. Eight other diets were formulated with BSFLM supplementation at 0, 2, 4, 6 and 8% levels into each control diets (designated as NP2, NP4, NP6, NP8, PP2, PP4, PP6 and PP8, respectively). Shrimp (initial weight: 0.20 ± 0.01 g) were fed each diet at 6-10% of their body weight for 10 weeks. All the data were subjected to Two-way ANOVA and the results revealed that FM level and BSFLM level had significant effect on final body weight (FBW), weight gain, specific growth rate and feed intake (FI) where FM× BSFLM interaction effect was present in FBW and FI (P < 0.05). FM level and BSFLM level significantly affected the non-specific immune responses and antioxidant capacities in shrimp hemolymph and FM × BSFLM interaction also significantly affected all the immune parameters except for phenoloxidase. Crustin and IGF-BP gene expressions were significantly affected by FM and BSFLM levels while HSP70 gene expression was significantly affected by BSFLM level alone (P < 0.05). Hepatopancreas digestive enzyme activity was significantly affected by FM level. BSFLM level and interaction of FM × BSFLM significantly affected digestive enzyme activity (P < 0.05) except amylase and chitinase respectively. Villus height in shrimp intestine was significantly affected by FM level, BSFLM level and FM × BSFLM interaction (P < 0.05). A digestibility test revealed that FM level significantly affected apparent digestibility coefficients (ADC) of dry matter, lipid, carbohydrate, energy, phosphorous, starch, non-starch polysaccharides and non-protein nitrogen (NPN) (P < 0.05). BSFLM level significantly affected ADC values of dry matter, lipid, carbohydrate, energy, chitin and NPN (P < 0.05). In muscle quality parameters, freezing loss was significantly affected by both FM level and BSFLM level and cooking loss was significantly affected by FM level, BSFLM level and interaction of FM × BSFLM (P < 0.05). In the challenge tests against Vibrio parahaemolyticus and ammonia stress, the survival of the shrimp was significantly affected by FM level, BSFLM level and the interaction of FM × BSFLM (P < 0.05). Overall, the inclusion of BSFLM in low- and high-fish meal diets exhibited positive functional effects on growth, immunity, digestive enzyme activity, digestibility, muscle quality and resistance to disease and ammonia stress in Pacific white shrimp.