Begin by gathering and measuring all your ingredients. Ensure your shrimp are clean and deveined. Chop the onions, mince the garlic, and chop the parsley. Have your flour, eggs, and breadcrumbs ready for the coating.

In a pot of boiling water, cook the shrimp until they turn pink and opaque, around 3-4 minutes. Drain and let them cool slightly before chopping them finely.

In a skillet over medium heat, add a tablespoon of oil. Sauté the chopped onions until they are translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Remove from heat.

In a large mixing bowl, combine the chopped shrimp, sautéed onions, garlic, mashed potatoes, and chopped parsley. Mix well and season with salt and pepper.

Take a small amount of the mixture and form it into small balls or patties, roughly the size of a golf ball.

In three separate shallow dishes, place the flour, beaten eggs, and breadcrumbs.

Dredge each croquette in flour, dip it in beaten eggs, and finally coat it in breadcrumbs.

In a large pan, heat oil over medium heat.

Carefully add the croquettes in batches, frying them for about 3-4 minutes on each side until golden brown and crispy.

Once cooked, remove the croquettes from the oil and drain them on paper towels to absorb any excess oil.

Serve warm for the best taste experience.