We evaluated the effects of the dead probiotic Bacillus coagulons as a diet additive on growth performance, survival rate, digestive enzymes, and meat quality of the white shrimp Litopenaeus vannamei. Two treatment groups (T-1 and T-2) and a control group, each with 3 replicates, were established. The shrimp in the control were fed a basal diet, and those in T-1 and T-2 were fed with a basal diet containing viable and dead probiotic cells, respectively. After 50 days of culture, the addition of the probiotic resulted in greater (P < 0.05) final weight and daily weight gain, and survival rate. As for growth performance, the highest values (P < 0.05) were observed in T-1. Higher activities (P < 0.05) of protease, amylase, and lipase were also found in T-1 compared with T-2 and the control. No significant differences appeared in the muscle compositions of moisture, crude protein, and ash. However, the group that received viable probiotic showed greater (P < 0.05) muscle crude fat composition than that seen in the control group. In addition, greater (P < 0.05) inosinic acid content was observed in T-1. Our results showed that the dietary supplementation of both viable and dead probiotic, especially viable, can improve growth and survival rates of white shrimp.