Malnutrition and stunting prevalence in under-five children in Cirebon City are still high that reach 13.9% and 15.7%. Rebon shrimp (Acetes erythraeus) contains high protein and calcium. Influence of adding rebon shrimp in supplementary food (lemu porridge and steamed sponge) towards nutrition quality was investigated. This study aimed to determine effects of rebon shrimp powder on nutritional values, organoleptic properties and food acceptance. Laboratory test and Nutriservey software were used to measure nutritional value of rebon shrimp powder and nutrition of supplementary food. Organoleptic test used completely randomized design with four treatments (0%, 5%, 10%, 15% shrimp powder) and two repetitions. Respondents were 30 students of Nutrition Studies Program in Cirebon with 7 hedonic scale (organoleptic test) and 50 children aged 4-5 years in integrated health care (acceptance test). As the result, the level of ash, protein and calcium of rebon shrimp powder met the Indonesian National Standard. Energy, protein and calcium significantly increased (p value < 0.05). Nutrient content of steamed sponge per 100 gram with 5% rebon shrimp powder supplied 21.6% energy, 18.9% protein and 25.9% calcium on recommended dietary allowances. Preference level of color, flavor, taste, texture and overall were significantly different. Lemu porridge with 5% rebon shrimp powder was accepted by 80% of the children and the steamed sponge acceptance reached 88%.