In a medium skillet over medium heat, melt 1 tablespoon of butter and add chopped shrimp and minced garlic. Sauté for about 3–4 minutes until pink and opaque. Remove from heat, chop shrimp finely, and set aside to cool.

Peel and cube potatoes. Boil in salted water for 15–20 minutes until fork-tender. Drain and mash until smooth; allow to cool slightly.

In a large mixing bowl, combine mashed potatoes, chopped shrimp, parsley, and cilantro. Season with salt, pepper, and desired spices. Mix gently.

Take small portions of the mixture (about 2 tablespoons each) and shape into small patties. Set aside.

On a shallow plate, place breadcrumbs. Roll each shaped croquette in the breadcrumbs until fully coated.

Heat oil in a frying pan over medium heat (about 350°F/175°C). Fry croquettes for 3–4 minutes on each side until golden brown. Alternatively, bake in a preheated oven at 400°F (200°C) for about 20 minutes.

Remove croquettes and let drain on paper towels if fried. Serve warm with a dipping sauce or salad.