Begin by boiling the shrimp in salted water until pink and cooked through. Drain, chop them finely, and set aside.

In a skillet over medium heat, add a splash of oil. Sauté the chopped onion and garlic until soft and fragrant, about 3-4 minutes.

In a bowl, combine the mashed potatoes, chopped shrimp, sautéed onion and garlic, flour, parsley, salt, and pepper. Mix until well combined.

Take a handful of the mixture and form small oval or round shapes, about 2 inches long. Repeat until you’ve used up all the mixture.

Dip each croquette in the beaten egg, and then roll in the breadcrumbs until fully coated.

In a large pot, heat oil over medium-high heat. Carefully add croquettes in batches, frying until golden brown on all sides, approximately 4-5 minutes.

Remove croquettes from the oil and place them on paper towels to absorb excess oil. Serve warm with dipping sauces!