Peel and boil the potatoes in salted water for 15-20 minutes until fork-tender. Drain and mash until smooth. Allow to cool.

In a skillet, heat olive oil over medium heat. Sauté minced garlic for 1-2 minutes until fragrant. Add shrimp and cook until pink and opaque, about 3-4 minutes. Let cool and chop.

Combine shrimp, garlic, and mashed potatoes in a bowl. Add herbs and season with salt and pepper. Mix until well combined.

Form the mixture into small balls or patties about the size of a golf ball. Place on a parchment-lined baking sheet.

Prepare an egg wash by beating eggs with a splash of water. Spread breadcrumbs on another plate. Dip each croquette into egg wash, then coat with breadcrumbs.

Heat oil in a deep frying pan to 350°F (175°C). Fry croquettes in batches for 3-4 minutes per side until golden brown. Drain on paper towels.

Serve warm, ideally with a tangy dipping sauce.