Bring a pot of salted water to a rolling boil and carefully add the raw shrimp. Cook for 2-3 minutes until they turn pink and opaque, then drain, cool, and chop them.

In a large mixing bowl, combine the chopped shrimp, cooked mashed potatoes, breadcrumbs, grated Parmesan cheese, chopped parsley, garlic powder, onion powder, salt, and black pepper. Mix until well incorporated.

Take portions of the mixture and gently shape them into 1-2 inch balls or patties. Place each croquette on a parchment-lined baking sheet.

Beat a large egg in a small bowl. In another dish, place extra breadcrumbs for coating. Dip each croquette in the egg, then roll in breadcrumbs.

Heat oil in a skillet over medium heat until around 350°F (175°C). Fry the croquettes in batches for 3-4 minutes each side until golden brown.

Transfer the fried croquettes to paper towels to drain excess oil. Serve warm with dipping sauce.