In a small saucepan, combine the sugar and ½ cup water. Bring the mixture to a boil over medium heat, stirring until sugar dissolves and the mixture thickens.
Add the walnuts and continue to cook for about 3 minutes. Use a slotted spoon to remove the walnuts from the sugar syrup and spread on a wire rack set over a baking sheet to drain and harden.
Bring a large pot of water to a boil over medium high heat. Add the broccoli florets and cook until bright green and tender, about 2 to 3 minutes. Remove to a colander and drain then set aside.
Season the shrimp all over with salt then toss with the cornstarch until the shrimp is evenly coated.
Heat a large skillet over medium heat, add half of the vegetable oil and heat through. Work in two batches, frying the shrimp until crispy and the outside is golden brown, about 2 minutes.
Flip the shrimp and continue to cook until just cooked through and golden brown, about an additional 2 minutes. Remove to a plate, then add the remaining oil to the pan and cook the remaining shrimp.
In a large mixing bowl whisk together the mayonnaise, honey and sweetened condensed milk until thoroughly combined. Add the shrimp, tossing to evenly coat them.
Plate the coated shrimp and top with the broccoli and candied walnuts. Serve immediately.