Wash and rinse the shrimps. Pat dried with paper towels.
In a medium bowl, combine shrimps, 1/8 teaspoon salt and a pinch of white pepper. Set aside and marinate for 10 minutes at room temperature.
For the green onion, remove and discard the white part. Finely chopped the green part. Transfer to a small bowl.
In a medium bowl, add eggs and beat until it’s smooth and a little foamy. Add ½ teaspoon salt and half of the green onions. Beat to combine.
In a large nonstick skillet over medium-high heat, warm 3 tablespoons oil. Add shrimps and stir until they’re cooked through, pink and curled up. Transfer the cooked shrimps into the beaten eggs. Keep the oil in the skillet.
Add eggs and shrimps to the skillet. Turn off heat. When the eggs start to set in the bottom, gently push the eggs from the side to the center of the skillet and let the runny eggs to fill the pan again. Continue doing this until the eggs can no longer fill the pan. Gently fold the eggs and shrimps for a couple more times. It’s done when about most of the eggs is cooked, but a little bit looks a little moist and undercooked. If needed, turn the heat back up to medium-low. Transfer to a serving plate.
Sprinkle with the rest of green onion. Serve immediately with steamed rice.