Jasmine leaves contain many phytochemical compounds which can act as antibacterials. Vibrio sp is one of the pathogenic bacteria in vannamei shrimp. Jasmine leaves have potential as an antibacterial against Vibrio sp. This research aims to characterize Vibrio sp in vannamei shrimp, to obtain phytochemical compounds from the ethanol extract of jasmine leaves and to obtain the antibacterial activity of jasmine leaves against Vibrio sp. Shrimp samples were obtained from shrimp ponds in Ruyung Village, Aceh Besar Regency. Vibrio isolation using TCBS spectrum media, phytochemical testing using reagents, antibacterial activity testing using the Kirby Baurer method, 10 isolates were obtained, namely Vibrio sp 1 (VU1, VU 2, and VU4) Vibrio sp 2 (VU2 and VU6) Vibrio sp 3 (VU5 ) Vibrio sp 4 (VU7) Vibrio sp 5 (VU8) Vibrio sp 6 (VU9 and VU10). Jasmine leaf ethanol extract consists of saponins, alkaloids, flavonoids and steroids. An extract concentration of 50% was able to inhibit a maximum of 10,496 mm in the medium category.