Prepare the mashed potatoes by boiling peeled potatoes until fork-tender, drain, mash, and let them cool completely.

In a skillet, heat oil and sauté minced garlic for 1 minute, add shrimp and cook until pink and opaque, then chop finely.

Combine cooled mashed potatoes with the shrimp mixture in a large bowl; stir until evenly mixed.

Wet hands, scoop portions of the mixture, and shape them into small oval or round croquettes.

Set up a breading station with beaten eggs and breadcrumbs, dip each croquette, and ensure the coating adheres.

Fry croquettes in vegetable oil until golden brown or bake at 375°F for 15-20 minutes until crisp.

Serve warm with lemon wedges and a tangy dipping sauce.