Preheat oven to 400 degrees Fahrenheit.

Line up 4 bowls; one with the peeled and deveined shrimp, tails on or off, one with the gluten-free flour with fleur de sel to taste, one with the oat milk and egg whites, beaten together and a last bowl with the panko, coconut, old bay seasoning and a sprinkle of sea salt.  This is your assembly line and is the key to making the process efficient and with very little clean up afterwards.

Line a baking  sheet with foil, and generously coat with the olive oil cooking spray.  Take one of the shrimp and generously coat it in the flour mixture, dip it until fully coated in the egg white and oat milk, and lastly, heavily coat every surface of the shrimp in the panko mixture. The panko is the key to creating the fried effect, though this dish is baked.  Place on the baking sheet lined with foil.  Repeat until all the shrimp are coated.  Moderately spray the tops of all the shrimp with the olive oil cooking spray, as this will brown the shrimp in the oven.  Bake for about 10 minutes, then turn shrimp once, taking care to not burn the coconut.  Bake for another 5 minutes.

Meanwhile, prep a serving platter by placing your sauce in the middle, or if you’re offering multiple sauce, line them up with space in between each sauce.  Make small mounds of microgreens that are symmetrical on your plate.

Once the shrimp are perfectly browned on top, squeeze Meyer lemon on each, and place one shrimp on each nest of microgreens.  Optionally garnish with parsley or cilantro to taste and serve immediately.