Nowadays, natural antioxidant and antimicrobial compounds, especially of plant origin, have received increasing attention as food additives. Pomegranate (Punicagranatum) and dates molasses recently described as nature's power fruit are widely cultivated in the Mediterranean region. Pomegranate peel extract with an abundance of flavonoids and tannins has been shown to have a high antioxidant and antimicrobial activity. Marinades of pomegranate and dates molasses (1% and 2%) were evaluated for their antibacterial effects in peeled shrimp samples artificially inoculated with V. parahaemolyticus. The samples were divided into eight equal groups (200 g each), and were inoculated by V. parahaemolyticus 10⁷cfu/ml, separately. Initial count of V. parahaemolyticus in peeled shrimp samples at zero hour was 6.53 ± 0.3 log cfu/g. The results showed that the sensory analysis of all treated peeled shrimp and control one were acceptable for all judgment members either fresh or during storage. Pomegranatemolasses2%eitherwith marinated solution or with distilled water   recorded the highest reduction % of V. parahaemolyticus count by 67.84 % and 83.15atsixdayof refrigerating storage, respectively. While date molasses 2% with marinate showed moderate reduction percentage reach to 31.1 %but date molasses 2%  with distilled water raise to57.1%atfifthdayof refrigerated storage. Results support the high efficacy of pomegranate molasses to control V. parahaemolyticus growth, improved the sensory score and increase the safety of the peeled shrimp samples.