Heat a skillet over medium heat, adding olive oil. Sauté shrimp, minced garlic, and fresh herbs for about 5-7 minutes until shrimp is pink and opaque, then chop finely.

In a large bowl, combine chopped shrimp with mashed potatoes, seasoning with salt and pepper. Mix until smooth yet slightly chunky and set aside to cool.

Shape small portions of the filling into balls or patties, about 2-3 inches in diameter, and place on a baking sheet.

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 to medium-high. Fry croquettes for 3-4 minutes per side until golden brown, or bake at 400°F for 20-25 minutes.

Transfer croquettes to a plate lined with paper towels, let cool for a couple of minutes before serving.