In a medium skillet, heat a tablespoon of olive oil over medium heat and sauté the minced garlic for about 1 minute until fragrant. Add chopped shrimp and cook until pink and opaque, roughly 3-4 minutes. Mix with mashed potatoes and fresh herbs until well combined.

Allow the shrimp and potato mixture to cool slightly, then shape it into small balls or oval patties, approximately 1-2 inches in diameter. Lay the formed croquettes on a parchment-lined baking sheet.

Set up a breading station with beaten eggs in one dish and breadcrumbs in another. Dip each croquette into the egg, letting excess drip off, then roll in breadcrumbs until fully coated.

Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat until it reaches 350°F. Fry the breaded croquettes in batches for about 3-4 minutes on each side until golden brown.

Use a slotted spoon to remove the croquettes from the oil and drain on paper towels. Serve warm with a dipping sauce or fresh salad.