In a small saucepan, combine 1/2 cup granulated sugar and 1/4 cup water. Bring to a boil over medium heat, stirring until the sugar dissolves.

Add the 1 cup walnuts to the boiling syrup. Reduce heat to low and stir continuously for 3-5 minutes, until the liquid evaporates and the walnuts are coated and dry.

Immediately spread the candied walnuts in a single layer on a piece of parchment paper to cool completely and harden. This will take about 10-15 minutes.

Pat the 1.5 lbs shrimp very dry with paper towels. Moisture is the enemy of crispiness!

In a medium bowl, whisk together 1/4 cup cornstarch, 2 tbsp all-purpose flour, 1/2 tsp salt, and 1/4 tsp black pepper.

Add the dried shrimp to the cornstarch mixture and toss until each shrimp is lightly and evenly coated.

Drizzle the 1 tbsp olive oil over the coated shrimp and toss again to ensure the oil is evenly distributed. This helps with crisping in the air fryer.

Preheat your air fryer to 375°F (190°C).

Place the shrimp in a single layer in the air fryer basket, ensuring not to overcrowd it. You may need to cook in 2-3 batches.

Air fry for 8-12 minutes, shaking the basket halfway through, until the shrimp are pink, opaque, and crispy.

While the shrimp cooks, prepare the sauce. In a large mixing bowl, whisk together 1/2 cup mayonnaise, 2 tbsp sweetened condensed milk, 2 tbsp honey, 1 tsp rice vinegar, and a pinch of salt until smooth and well combined.

Once all the shrimp are cooked, add the warm air-fried shrimp and the cooled candied walnuts to the bowl with the honey sauce.

Gently toss everything until the shrimp and walnuts are evenly coated with the luscious sauce.

Serve immediately, garnished with chopped green onions and sesame seeds, if desired. This dish pairs wonderfully with steamed rice and a side of stir-fried vegetables.