Coarsely crush walnuts.

Remove stems, seeds, and ribs, and cut bell peppers into 1/2" dice.

Peel, trim, and cut carrot into 1/4" dice.

Place a medium pot over medium-high heat and add 2 tsp. olive oil.

Add bell peppers, carrots, 1/4 tsp. salt, and a pinch of pepper to hot pot. Stir occasionally until vegetables are slightly tender, 5-7 minutes.

Add rice, 2 1/2 cups water, umami seasoning, and 1/4 tsp. salt. Stir to combine and bring to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner and stir in 1/4 tsp. salt until combined. Set aside and cover to keep warm.

While rice cooks, continue recipe.

In a mixing bowl, combine panko and coconut flakes.

In another mixing bowl, combine tempura mix and 1/2 cup water. Stir until a thin batter forms, like a pancake batter. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

Pat shrimp dry and place in bowl with batter. Flip until evenly coated.

Transfer shrimp to bowl with panko mixture and flip until coated all over, pressing gently to adhere.

Place a medium non-stick pan over medium-high heat and add canola oil. Let oil heat, 5 minutes.

While oil heats, line a plate with a paper towel.

Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Working in batches, carefully add shrimp to hot pan. Cook until golden-brown and shrimp reach a minimum internal temperature of 145 degrees, 2-4 minutes per side.

Remove from burner. Transfer shrimp to towel-lined plate and evenly top with a pinch of salt.

In a microwave-safe bowl, combine honey and sweet chili sauce.

Microwave uncovered until heated through, 30-60 seconds.

Carefully remove from microwave and stir in walnuts until combined.

Plate dish as pictured on front of card, topping shrimp with sauce. Bon appétit!