Line a baking sheet with parchment paper. Line a large plate with paper towels.

In a medium sized bowl, combine the egg white and shrimp. Mix so that the shrimp are coated in the egg white. Place cornstarch in another bowl.

In another bowl, combine the mayonnaise, honey, condensed milk, and lemon juice. Stir to combine.

Bring 1/2 cup water to a boil in a small pot, over high heat. Slowly stir in sugar. Continue to heat the sugar water, stirring frequently, until the mixture turns a golden color. Add the walnuts and mix so that the walnuts are coated in the glaze. Lower the heat to medium and cook for another 1 minute. Transfer walnuts to the prepared baking sheet, in a single layer, leaving space between each walnut piece. Set aside.

Heat oil in a deep pot. Working in batches, dip the shrimp in the cornstarch, shaking off excess cornstarch and dry the shrimp until cooked. Place cooked shrimp on the prepared plate. Dab the shrimp with paper towels, removing excess oil.

Place cooked shrimp in the mayonnaise mixture and mix so that the shrimp is well coated. Top honey walnut shrimp with the glazed walnuts. Serve immediately.