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Stir the water and sugar in a small saucepan over medium heat until it comes to a boil. Add walnuts and continue to boil for 2 minutes. Transfer to a baking sheet lined with parchment paper using a slotted spoon and spread in a single layer. Set aside.
In a medium bowl, stir together the mayonnaise, honey and sweetened condensed milk.
In a large ziploc bag, combine the cornstarch and salt. Add the shrimp to the bag, then seal and shake to coat evenly in the cornstarch.
Heat two tablespoons of the oil in a large nonstick skillet over medium-high heat.
Add half of the shrimp to the skillet, shaking off excess cornstarch first, taking care not to crowd the pan. Cook until the shrimp curl into a 'c' shape and are pink and crisp on the outside, about 2 minutes per side side. Transfer to a paper towel-lined plate. Repeat with the remaining two tablespoons of oil and the remaining shrimp.
Combine the crispy fried shrimp and honey sauce and toss to coat. Sprinkle with candied walnuts and green onions and serve.