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Garlic Shrimp with California Fig Tapenade

Garlic Shrimp with Fig Olive Tapenade is perfect for Memorial Day parties or any cookout. The dried fig tapenade recipe is a cinch to mix together.
Course: Appetizer
Keyword: Fig Olive Tapenade, Fig Tapenade Recipe
Servings: 4 servings
Calories: 173kcal


Garlic Shrimp

  • 3 tbsp garlic minced
  • 2 tbsp olive oil extra virgin
  • 12 jumbo shrimp or prawns
  • garnish with cherry tomato halves and chopped fresh herbs optional


  • 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.
  • 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


Calories: 173kcal | Carbohydrates: 7g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 494mg | Potassium: 86mg | Fiber: 1g | Sugar: 3g | Vitamin A: 105IU | Vitamin C: 3.3mg | Calcium: 64mg | Iron: 1.1mg