Heat a skillet over medium heat and add olive oil. Sauté minced garlic for about 1 minute until fragrant, then add peeled shrimp and cook until they turn pink and opaque, about 3–4 minutes. Chop the shrimp finely and set aside.

In a large bowl, combine finely chopped shrimp with creamy mashed potatoes, mixing well. Season with salt and pepper to taste, and add fresh herbs. Blend until well combined.

Shape portions of the filling into small balls or patties, roughly golf ball-sized, and place on a parchment-lined tray.

Whisk an egg in a shallow bowl and place breadcrumbs in another. Dip each croquette into the beaten egg, letting excess drip off, then roll in breadcrumbs until fully coated.

Heat vegetable oil in a deep skillet over medium-high heat until shimmering, about 350°F. Fry croquettes in batches for about 3–4 minutes on each side until golden-brown, or bake at 400°F for 15–20 minutes.

Transfer to a paper towel-lined plate to absorb excess oil. Allow to cool for a few minutes before serving with dipping sauce.