Prepare candied walnuts. (feel free to double to recipe if you want leftovers, they will keep up to 3 weeks in an airtight container at room temperature.)
Line a rimmed baking sheet with parchment paper or aluminum foil and set a wire rack on top.
In a medium saucepan over medium heat, add the sweetener, salt, and water, stirring occasionally with a spatula, until the sauce starts to bubble. Allow it to bubble for 10 seconds, then add the walnuts and toss to fully coat. Let it bubble for another 2-3 minutes, stirring periodically. Watch carefully so that the sauce doesn’t burn.
Using a slotted spatula, transfer the walnuts to the wire rack, allowing the excess sauce to drip onto the parchment paper below.
Set the walnuts aside to cool while you prepare the shrimp.
Melt coconut oil in a large pan over high heat until melted and hot. Turn heat to medium and add shrimp in a single layer to the pan. Fry shrimp until pink and opaque. This will only take 3-4 minutes.
Take shrimp out of the saucepan and place onto a large paper towel lined plate.
While shrimp is cooling slightly, mix all of the sauce ingredients in a large bowl until combined.
Place shrimp into the bowl with the sauce and toss together until the shrimp are coated. Serve over shredded cabbage, if desired, and top with prepared candied walnuts and green onion.
This recipe makes 4 servings. The actual serving size will depend on the size of your shrimp, but it will be approximately 1 cup each. Enjoy!