In large non-stick skillet over medium heat, add butter, walnuts, sugar and water. Stir until all the sugar melts and the walnuts are coated in the sugar mixture, about 5 minutes.
Transfer immediately onto a sheet of parchment paper and separate the nuts right away. Set aside to harden; wipe down the skillet.
In a large bowl, place the shrimp, arrowroot starch, garlic powder, and salt and stir to combine until all the shrimp is evenly coated with the mixture.
In a large skillet over medium high heat, add the olive oil, and cook the shrimp, turning occasionally until they’re fully cooked, about 2-3 minutes per side.
In a small bowl whisk together the avocado mayonnaise, honey and lemon juice. Pour the sauce over the shrimp and toss to combine. Add the candied walnuts on top and
Serve the shrimp on top of cooked rice with shaved green cabbage, sesame seeds and green onions.