Sprinkle salt, ground black pepper, and garlic powder all over the shrimp. Rub. Let it stay for 5 minutes.
Crack the egg and place in a bowl. Beat until smooth. Set aside.
Spray or pour cooking oil in a wok. Pan-fry shrimp for 1 minute per side. Remove from the wok. Set aside.
Pour oil on the wok. Let it heat-up.
Saute onion, garlic, and tomato. Continue to cook until the onion and tomato softens.
Add the ampalaya (bitter gourd). Cook for 3 minutes.
Pour beaten egg into the wok. Stir-fry until the eggs are cooked.
Put the shrimp back into the wok. Stir.
Season with salt and ground black pepper.
Transfer to a serving plate. Serve.
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