Heat a tablespoon of olive oil in a skillet over medium heat. Sauté two minced garlic cloves along with a handful of freshly chopped herbs for about 2 minutes.

Add in 1 cup of chopped shrimp and cook until they turn pink, roughly 4-5 minutes. Stir in 1 cup of mashed potatoes, along with salt and pepper to taste, and mix thoroughly until well combined.

Allow the filling to cool slightly for about 10 minutes. Shape the mixture into small patties, roughly the size of a golf ball. Place them on a lined baking sheet.

Prepare a shallow dish with one beaten egg, and another with 1 cup of breadcrumbs. Dip each shaped croquette into the egg, then roll it in the breadcrumbs until coated.

Heat about 1 inch of oil in a large skillet over medium-high heat until shimmering, or preheat your oven to 375°F (190°C). Fry or bake the croquettes until golden brown and crispy.

Transfer the croquettes to a cooling rack or paper towel-lined plate to remove excess oil and serve warm with a zesty dipping sauce.