This study aims to apply the appication of cinnamon leaf flour in feeding to the meat quality of vannamei shrimp (Litopenaeus vannamei). The concentrations of cinnamon leaf flour given were 0%, 0,5%, 1,0% and 1,5%. The vannamei shrimp used had an average weight of 10,06 ± 0,15 g/tail which was kept in an aquarium for 60 days. The quality test result showed that on 1,5% treatment, the shrimp meat had the lowest fat content on 1,46% and the highest HDL content on 96,75%. The results of organoleptic test on the quality of shrimp meat showed no difference in aroma, color, taste and texture that could be detected by the panelists (p>0,05). The average responses were: aroma 4,43, 4,31, 4,45; color 4,67, 4,67, 4,60; texture 4,52, 4,67, 4,52 and taste 4,48, 4,38, 4,52. From the results of the organoleptic test, all parameters showed a number above 4, where the value of 4 indicated that tested parameters were as good as the control (0%).