Pacific white shrimp is one of the most farmed shrimp species globally, and commands great economic value. Increase in production has been attributed to its fast growth rates, nutritional value, and excellent taste, significantly impacting its global demand and prices. Pigmentation is also a key driver of demand and has potentially influenced its desirability. Accumulation of naturally occurring carotenoids has been observed to improve pigmentation in shrimp primarily through the consumption of carotenoid-rich food sources. Farmed shrimp may have reduced pigmentation because of the lack of access to these natural sources, resulting in reduced coloration. Corn Fermented Complex (CFC, MOTIVTM, Cargill, Blair, Neb USA) has been demonstrated to be a good replacement for fishmeal and positively affects growth responses. Hence, it is important to understand the contribution to coloration. This study investigated the effects of dietary inclusion of CFC and compared the response to Astaxanthin supplementation on the growth and coloration of Pacific white shrimp. A 56-day trial was conducted in an outdoor green-water system consisting of 36 circular polyethylene tanks (805 L Tank-1), each stocked with 30 shrimp (37 Shrimp/m2) with an initial weight of 0.97±0.0313g (mean ± standard deviation). Ten isonitrogenous (38% crude protein) and isolipid (6.5% lipid) experimental diets: Basal diet (Fishmeal 26%) and diets with incremental inclusion levels of CFC (7.5% and 10%) as replacement for fishmeal with or without astaxanthin supplementation was formulated. Shrimps were hand-fed four times daily, and sampling was conducted once every 2 weeks. At the end of the trial, there was no significant difference in growth parameters across the treatments (P > 0.05) as presented in Table 1. This result suggests that CFC can replace fishmeal in shrimp diets without a negative impact on growth performance. Subsequently, samples were analyzed for whole body analysis and color evaluation, and the results will be presented at the conference.