In a medium saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves, then add the walnuts. Cook for about 5 minutes, stirring frequently, until the walnuts are golden brown. Remove from heat and spread the walnuts on a parchment-lined baking sheet to cool.

In a large bowl, whisk together the mayonnaise, honey, lemon juice, salt, and black pepper until smooth. Set aside.

Heat the vegetable oil in a deep skillet or pot over medium-high heat.

While the oil is heating, toss the shrimp in a bowl with a pinch of salt and pepper.

Once the oil is hot, carefully add the shrimp in batches, frying for about 2-3 minutes on each side until they turn pink and crispy. Remove the shrimp and drain on paper towels.

In a large mixing bowl, combine the fried shrimp with the honey sauce, tossing to coat evenly.

Serve the honey walnut shrimp over cooked jasmine rice, topped with the candied walnuts and sliced green onions.