Citric acid and acetic acid were evaluated for their effects on the growth and survival of Vibrio parahaemolyticus artificially inoculated into fresh shrimp. Fresh shrimp samples were dipped in Tryptic Soy Broth (TSB) containing (~10 Colony Forming Units (CFU)/ml) (7 log CFU/g) of Vibrio parahaemolyticus 7 and left for 30 min. at room temperature (25°C) to allow attachment. Initial counts of Vibrio parahaemolyticus inshrimp samples immediately after dipping in TSB broth were 10.91 log CFU/g. Inoculated shrimp samples (25°C) were dipped in citric acid 5% and 10% and acetic acid 4% and 8% for 5, 15, 30, 60 minutes and 24 hours. Initial counts of Vibrio parahaemolyticus in shrimp samples decreased following treatment with citric acid 5% and 10% for 5 min. by 5.68 log CFU/g (52.06%) and 7.91 log CFU/g (72.5%), respectively and following treatment withacetic acid 4% for 5 min. by 6.61 log CFU/g (60.59%). Growth of Vibrio parahaemolyticus in shrimp samples was completely inhibited after being dippedin acetic acid 8% for 5 min., acetic acid 4% for 15 min and citric acid 10% for 30 min.When compared to several other mild preservation procedures, treatment with citric andacetic acids is inexpensive and uncomplicated method. Results of the present study are envisaged to be useful for commercial applications for effective decontamination of shrimp.