Valley Fig Growers

Garlic Shrimp with California Fig Tapenade

Makes 4 small servings

Fig Tapenade


Garlic Shrimp

  • 3 tablespoons minced garlic
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons dried rosemary
  • 12 jumbo shrimp or prawns
  • Garnish with cherry tomato halves and chopped fresh herbs (optional)


  1. In saucepan, combine figs and 1/2 cup water. Bring to a boil, reduce heat and simmer until liquid is absorbed. Remove from heat; stir in remaining ingredients. Cover and refrigerate 4 hours or overnight to blend flavors. Bring to room temperature to serve.
  2. Meanwhile, combine garlic, olive oil and rosemary in zip top bag. Add shrimp and marinate in refrigerator 1 to 2 hours. In lightly oiled pan over medium high heat, sauté shrimp until cooked through; remove. To serve, peel shrimp, leaving tail intact. Place about 3 tablespoons of tapenade on a small plate with 3 shrimp. Garnish with cherry tomatoes and fresh herbs, if desired.

Photo David Campbell

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 364
  • % Calories from Fat 45%
  • Fat 18
  • Cholesterol 73
  • Protein 11
  • Carbohydrates 34
  • Fiber 6
  • Iron 3
  • Sodium 443
  • Calcium 122
  • Potassium 351