Add the ingredients for the sauce to a small bowl and whisk well until everything is combined. Refrigerate until ready to use.

Note: If your honey is hard or crystalized, heat it in the microwave for 5 to 15 seconds, until it is runny enough to combine with the other sauce ingredients.

Whisk the egg into a large mixing bowl then place the peeled raw shrimp in the bowl and stir gently until the shrimp is coated with egg. Add in the tapioca flour and gently toss until everything is coated in the flour. Note: this mixture will become very sticky - this is normal.

Heat the avocado oil in a large skillet over medium-high heat. Place shrimp in a single layer and cook for 1 to 2 minutes per side (note: depending on the size of your skillet you may need to perform this step in two batches so as to not overcrowd the shrimp), until the shrimp have a nice golden brown color, are nice and crispy and cooked through.

Transfer the shrimp to a plate and set aside.

Add the walnuts and honey to the same skillet you used to cook the shrimp, leaving any leftover oil in the skillet. Add a small amount of additional oil to protect the honey from burning (honey burns at a relatively low temperature). Heat over medium heat and stir occasionally, cooking the walnuts until they are coated in honey and the honey around them is sizzling, about 3 to 5 minutes.

Transfer the cooked shrimp back to the skillet with the walnuts and toss everything together until the shrimp is hot and lightly coated in honey.

Serve the honey garlic shrimp over steamed white or brown rice (or with your choice of side dishes) and drizzle with the creamy honey sauce. If desired, also drizzle some sriracha on top for some heat.