Eggplant is considered one of the vegetables with the greatest antioxidant power (Cao et al., 1996), with phenolic compounds being the main secondary metabolites. These are substances with high antioxidant capacity, have their origin in the plant world and have beneficial effects. For health within them we can mention chlorogenic acid (CGA) as the main phenolic compound found in the pulp (Nuez et al., 2007). The objective of the research was to find the best amount of flour inclusion that promotes growth and survival in the organims. 0.5± 0.01g shrimp were stocked at a density of 80/m3 in 1000 L plastic tanks, with a salinity of 10 g/L, and a limited or minimal water exchange was maintained. The bioassay lasted 60 days, and the treatments were as follows: 1.5, 3.0, 5.0 % of inclusion and one control. Better growth is observed in the treatment with 5% inclusion, although survival is slightly observed in the treatment with 5%, which was not statistically verified. Conclusion: We believe that the inclusion of 5% eggplant flour could provide some resistance to stress, and therefore better growth and at the same time good survival.