Heat olive oil in a skillet over medium heat. Add the shrimp, shallot, and garlic to the pan, and season with salt and pepper.

Stirring frequently, cook until the shrimp is cooked through and pink, about 3 minutes.

Place the cooked shrimp in the bowl of a food processor and pulse until finely chopped. Add the mashed potatoes and cheese and pulse several times until incorporated.

Prepare a dredging station with the eggs and breadcrumbs in separate bowls.

Using a small ice cream scoop (about two tablespoons), scoop out balls of the shrimp and potato mixture.

Working in batches of 6, gently form each portion into an egg shape.

Using a spoon (or if using your hands, make sure to keep one hand wet and one dry), dip each into the egg, lightly coating all around, then into the breadcrumbs.

Continue until all the croquettes are formed.

Pour olive oil into a non stick skillet so that it is about 1 inch deep over medium heat. Test the oil to see if it is hot enough by dropping in a few flakes of panko. When the oil is ready, gently place about 6 croquettes in the oil, lightly browning on all sides.

Remove the crisp croquettes from the oil and set it on paper towels to absorb excess oil. Continue cooking the remaining batches of croquettes.

Make the sauce by stirring in the sriracha into the mayonnaise, using more or less to taste.

Serve the hot croquettes immediately.