Begin by placing the peeled and deveined medium shrimp in a large resealable plastic bag. Add garlic powder, onion powder, kosher salt, and cornstarch. Seal the bag, then shake vigorously until each shrimp is thoroughly coated.

In a small mixing bowl, whisk together the Japanese mayonnaise, sweetened condensed milk, honey, and freshly squeezed lemon juice until the mixture is smooth and creamy. Set the sauce aside.

Heat about 1 inch of vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully add the coated shrimp in batches, frying for 2-3 minutes on each side until golden brown. Remove from skillet and place on paper towels.

In a large mixing bowl, combine the crispy fried shrimp with the glazed walnuts. Pour the creamy sauce over everything and gently toss until well-coated.

Serve the mixture immediately, garnishing with thinly sliced scallions. This dish pairs perfectly over coconut rice or steamed jasmine rice.