Sauté shrimp in a skillet over medium heat for 3-4 minutes until pink. Add minced garlic and chopped herbs, cooking until fragrant.

Transfer shrimp mixture to a bowl and blend with creamy mashed potatoes until fully combined.

Shape the cooled shrimp-potato filling into small balls or patties, about the size of a golf ball.

Set up a breading station with flour, beaten eggs, and breadcrumbs. Roll each croquette in flour, dip in eggs, and coat with breadcrumbs.

Heat vegetable oil in a skillet over medium-high heat to 350°F. Fry croquettes in batches for about 3 minutes per side until golden.

Remove fried croquettes and drain on paper towels to absorb excess oil.