Sauté the shrimp and garlic in oil over medium heat until the shrimp turns pink and is cooked through, about 2-3 minutes.

Boil the potatoes in salted water until tender. Once cooked, mash them and mix in the sautéed shrimp, fresh herbs, salt, and pepper until completely combined.

Allow the mixture to cool slightly, then scoop out portions and shape them into bite-sized balls or patties.

Roll each croquette in breadcrumbs, ensuring an even and generous coating.

Heat oil in a pan over medium-high heat. Fry the croquettes for approximately 3-5 minutes, turning occasionally, until they are golden brown on all sides.

Carefully remove the croquettes from the oil, and drain them on paper towels. Serve warm with your favorite dipping sauce.