Preheat oven to 400 degrees. Wash potatoes, pierce potato with a fork. Rub with olive oil, place directly on the oven rack, bake for 45 minutes to 1 hr.
While baking the potatoes, make the sauce. Add all of the sauce ingredients together in a small mixing bowl. Mix well, cover and place in refrigerator till ready to use. If your sauce is too thick add a tiny bit of water.
Remove potatoes from the oven and let cool until easy to handle. Cut the potatoes in half length-wise, and carefully scoop the flesh of the potato leaving a small perimeter inside the skin. Place the potato flesh into a medium mixing bowl. Mix in the coconut cream, nutritional yeast, garlic powder, onion powder, salt, and black pepper. Mash with a potato masher until mostly smooth. Place shells on a rimmed baking sheet. Divide the mashed potatoes evenly among the potato skin, make sure to smooth the top. Place the potatoes back in the oven at 350 for 20 minutes. Remove from oven when done.
Add the tapioca or arrowroot starch and old bay seasoning into a gallon zip loc bag, close and shake the bag. Now, Lightly whip egg, water, and hot sauce together in small bowel. Cut shrimp into smaller pieces and toss with egg mix. Cover bottom of a small skillet with 1/4 cup of olive oil on medium- high heat. Toss half the shrimp with tapioca or arrowroot starch, pan fry in oil 3 min on each side. Repeat with the rest of shrimp, add more oil if needed. Drain on paper towel for about 5 minutes.
Place shrimp in a large bowl and toss with half the sauce. Divide shrimp evenly atop potatoes, drizzle with extra sauce and garnish with green onion. Serves 6 as aide dish, enjoy with grilled steak and veggies.