In a large resealable plastic bag, combine garlic powder, onion powder, kosher salt, and cornstarch. Add the medium-sized peeled and deveined shrimp, seal the bag, and shake vigorously until each shrimp is evenly coated.

In a small bowl, whisk together Japanese mayonnaise, sweetened condensed milk, honey, and fresh lemon juice until smooth and well combined. Set it aside.

Heat about 2 inches of vegetable oil in a deep skillet over medium-high heat until it reaches around 350°F. Fry the coated shrimp in small batches for 2-3 minutes on each side until golden brown and crispy.

In a large mixing bowl, combine the crispy fried shrimp with the glazed walnuts. Pour the prepared sauce over, gently tossing until evenly coated.

Transfer to a serving dish and garnish with sliced scallions. Serve immediately over coconut rice or alongside steamed vegetables.