In a medium deep skillet, pour enough vegetable oil to cover the bottom about 1 inch deep. Heat the oil over medium-high heat until shimmering, roughly 350°F.

In a small saucepan, combine water and granulated sugar. Bring to a boil, add the walnut halves, and boil for 2 minutes.

In a mixing bowl, whisk together mayonnaise, honey, condensed milk, and crushed red pepper flakes until smooth.

In another bowl, whisk the egg whites and cornstarch until soft peaks form to create a light batter.

Carefully dip each large shrimp into the prepared batter and gently add them one at a time into the hot oil, frying for 2-3 minutes until golden brown.

Once all the shrimp are fried, toss them in the prepared creamy sauce until evenly coated, then top with candied walnuts.