Prepare the Oil: Begin by heating about 2 inches of vegetable oil in a medium deep skillet over medium-high heat. Aim for a temperature of around 350°F (175°C), ideal for frying.

Candy the Walnuts: In a small saucepan, combine 1 cup of water and 1 cup of granulated sugar over medium heat. Add in your walnut halves and stir to incorporate. Bring the mixture to a gentle boil, then let it cook for about 2 minutes until the sugar dissolves and the walnuts become glossy. Using a slotted spoon, transfer the walnuts onto a parchment-lined baking sheet to dry and harden.

Make the Sauce: In a separate small bowl, whisk together ½ cup of mayonnaise, ½ cup of honey, and ¼ cup of sweetened condensed milk until smooth and creamy. Add a pinch of crushed red pepper flakes for a hint of spice, adjusting to your taste preference.

Prepare the Batter: In a clean mixing bowl, whisk 2 egg whites until soft peaks form. Gradually incorporate ½ cup of cornstarch into the egg whites, mixing well until smooth.

Fry the Shrimp: Carefully dip each large shrimp into the batter, coating it evenly. Fry in the hot oil for about 2-3 minutes until they turn golden brown. Use a slotted spoon to remove the shrimp and transfer them onto a paper-lined plate.

Combine and Serve: Once all the shrimp are fried, return to the bowl with the prepared sauce. Toss the crispy Honey Walnut Shrimp gently in the sauce until well coated. Serve immediately, generously topped with the candied walnuts.