The purpose of this study was to investigate the effect of various sources of dietary lipids with vitamin E (VE) supplementation as feed additives on growth, flesh quality, and immunity in . A 3×2 factorial design with total 6 feed groups was implemented, comprising three different lipid sources[fish oil (FO), soybean oil (SO), and rapeseed oil (RO)] and two levels of dietary VE[200 mg/kg (200VE) and 600 mg/kg (600VE)]. The feeding trial was conducted in a cement pond inside a greenhouse. Prawns were fed thrice daily for 8 weeks. Results demonstrated that rate of weight gain and specific growth rate significantly increased in the SO and RO groups, compared to the FO group, while the feed coefficient significantly decreased (<0.05). VE had no significant effect on growth performance and feed utilization. We measured antioxidant parameters in lymph. Among prawns receiving the same amount of VE, both total anti-oxidative capacity (T-AOC) and superoxide dismutase (SOD) activity were significantly lower, while glutathione peroxidase (GPx) activity was significantly higher (<0.05) in the FO group than in the SO and RO groups. Malondialdehyde (MDA) content in the SO group was significantly lower (<0.05) than in the FO and RO groups. Among prawns receiving the same lipid source, supplementation with 600VE was found to significantly increase T-AOC activity in the FO group, GPX activity in the RO group, and SOD activity in both SO and RO groups (<0.05). Nevertheless, dietary VE level had no significant effect on MDA content of lymph. Physiological and biochemical indices of lymph, including aspartate aminotransferase (AST), total protein (TP), albumin (ALB) and triglycerides (TC) were significantly affected by diet type (<0.05); AST and ALB were significantly affected by ammonia nitrogen stress (<0.05). Further, dietary lipid sources and VE levels also had significant effects on flesh quality. Flesh was fresher and tasted better in the SO group; flesh in the RO group had less fishy odor, while flesh in the FO group had more color with less odor. At the 200 mg/kg VE level, flesh hardness, adhesiveness, cohesiveness, gumminess, chewiness, and resilience were significantly higher in the FO group compared to the SO and RO groups (<0.05); flesh cooking loss in the RO group was significantly higher than that in the other groups (<0.05). At the 600 mg/kg VE level, flesh tenderness and juiciness significantly increased, while there was no significant effect on flesh cooking loss and drip loss. Our results suggest that compared to fish oil, vegetable oils such as soybean oil and rapeseed oil are better sources of dietary lipids for . VE has a growth promoting and stress alleviating effect when added to feeds with fish oil as a single lipid source. In addition, both lipid source and VE level significantly affect the flesh quality.