Vibrios are the most widespread species of all crustaceans, including shrimp, which are susceptible. Numerous Vibrio species are linked to food-borne illnesses and are harmful to humans. The present investigation was performed to identify the prevalence and virulence genes of Vibrio species isolated from white shrimp (Metapenaeus stebbingi) and test the efficacy of some organic acids on its survival with improving shrimp shelf life. Samples of white shrimp (M. stebbingi) were collected from fishermen in Ismailia City, Egypt, between July and November 2023. Vibrio species were isolated and identified from the shrimp's hepatopancreas and musculature using its specific media (Thiosulfate-Citrate-Bile-Sucrose Agar) and biochemical tests. Then, the identification was confirmed and their virulence genes were detected by using PCR. Moreover, trials were performed by using acetic and citric acids treatments for decreasing Vibrio parahaemolyticus counts in artificially inoculated shrimp at different treatment durations, as well as for extending shelf life of chilled shrimp at refrigeration storage (4^oC). The sensory attributes, pH values, total aerobic plate counts and lipid oxidation were evaluated under refrigeration at interval 0, 3, 6, 9 and 12 days. Results revealed that Vibrio parahaemolyticus and Vibrio alginolyticus were found to be present in naturally infected white shrimp (M. stebbingi), with a total prevalence of 14%, where V. alginolyticus was the most prevalent, accounting for 9.6%, followed by V. parahaemolyticus at 4.4%. The trails of organic acids treatments revealed significant gradual reductions in V. parahaemolyticus counts. As the organic acids concentration and immersion time increased, the count decreased. Additionally, there were improvements in all sensory characters, pH values, total aerobic plate counts and lipid oxidation of shrimp samples under refrigeration with extending shelf life up to 9 days by treating with acetic acid either 3% or 5%. Totally, it can be concluded that white shrimps were found to be naturally vectors for different Vibrio species and organic acids offer a safe, cost-effective solution for decontamination of shrimp as well as extending its shelf life.