In a skillet, sauté minced garlic in olive oil until fragrant, then add chopped shrimp, herbs, and seasonings, cooking until heated through.

Shape the cooled filling into small round balls or oval patties and place on a lined baking sheet.

Dip each croquette in beaten egg, allowing excess to drip off, then roll in breadcrumbs until well coated.

Heat oil in a skillet, and fry croquettes in batches until golden brown and crispy on both sides.

Drain fried croquettes on paper towels, then serve warm with your favorite sauce.