In order to explore the effects of adding black rice anthocyanins in the diet on growth performance, antioxidant capacity, immune function and intestinal health of Procambarus clarkii, 450 Procambarus clarkii were selected and randomly divided into 5 groups with 3 replicates per group and 30 shrimps per replicate. Two anthocyanin sources, black rice (BR group) and black rice extract (AC group), were supplemented with 200 mg/kg and 400 mg/kg respectively, and they were recorded as CON, BR200, BR400, AC200 and AC400. The experiment lasted for 8 weeks. The results show that: The results showed as follows: adding 400 mg/kg black rice anthocyanin significantly increased the weight gain rate, specific growth rate and survival rate of shrimp (P<0.05), and significantly increased the activity levels of hepatopancreas immune-related enzymes PPO, AKP and ACP of shrimp (P<0.05). In terms of digestibility, adding 400 mg/kg black rice anthocyanin significantly increased intestinal amylase activity (P<0.05), and the ratio of villus height to crypt depth was significantly higher than that of control group (P<0.05). The intestinal trypsin activity of anthocyanin treatment group was significantly higher than that of control group (P<0.05). However, there was no significant difference between BR400 and AC400 groups (P>0.05); Compared with control group, T-AOC activity level of hemolymph in anthocyanin treated group was significantly higher than that in control group (P<0.05). The activity levels of immune-related enzymes such as AKP and ACP in hemolymph and intestinal tract were significantly increased (P<0.05). In conclusion, adding black rice or black rice anthocyanin extract in the diet can effectively improve the growth, antioxidant, immune and digestive properties of Procambarus clarkii. The recommended supplemental level is 400 mg/kg.