Heat about 2 inches of vegetable oil in a medium-deep skillet over medium-high heat until it reaches 350°F (175°C).

In a small saucepan, bring 1 cup of water to a boil, then add 1 cup of granulated sugar and the walnut halves. Boil for about 2 minutes until softened, then transfer to dry on a parchment-lined baking sheet.

In a medium bowl, whisk together ½ cup mayonnaise, ¼ cup honey, ¼ cup condensed milk, and a pinch of crushed red pepper flakes.

In a separate mixing bowl, combine 2 large egg whites and ½ cup cornstarch, and beat until soft peaks form.

Dip each large shrimp into the batter and fry for 2-3 minutes until golden brown. Remove and drain on paper towels.

Toss the fried shrimp with the creamy sauce until well coated and garnish with candied walnuts before serving.