In a separate saucepan, heat 1/2 cup water over medium-high heat. Bring to a boil. Add sugar and stir constantly until golden brown and thickened. Add walnuts and gently toss to combine. Transfer to plate lined with parchment paper. Set aside.
In a small bowl, whisk together mayonnaise, honey and condensed milk. Set aside.
Season shrimp with kosher salt and ground pepper, to taste. Working in small batches, drip shrimp into egg, then dredge in cornstarch. Press to coat shrimp.
In a large skillet, heat vegetable oil over medium-high heat. Add shrimp to the large skillet. Working in batches, fry 8-10 pieces at a time, until golden brown and crispy, about 1-2 minutes on each side. Transfer to paper towel-lined plate.
In a bowl, combine shrimp and honey mixture together. Serve immediately, topped with walnuts. Garnish with green onions.
