Prepare the Shrimp

        Marinate the Shrimp:

To start, in a medium-sized bowl, mix olive oil, garlic powder, paprika, cumin, chili powder, lime juice, salt, and pepper. Once combined, add the shrimp and toss them gently until they are evenly coated with the flavorful marinade. After that, cover the bowl and let the shrimp marinate for 15–20 minutes in the refrigerator. This resting time allows the shrimp to soak in all the bold and zesty flavors.

      Cook the Shrimp:

Next, heat a skillet over medium heat and drizzle a small amount of olive oil to prevent sticking. Once the skillet is warm, carefully add the marinated shrimp in a single layer, ensuring even cooking. Then, let the shrimp cook for 2–3 minutes on each side, or until they turn pink, firm, and opaque. Be mindful not to overcook them, as they can become rubbery. Finally, remove the shrimp from the skillet and set them aside, ready to be layered on your crispy tostadas.

Make the Tostada Shells

1. Frying Method:
   • First, heat about ½ inch of vegetable oil in a skillet over medium-high heat. To ensure the oil is ready, test it by adding a small piece of tortilla—if it sizzles immediately, the oil is hot enough. Once the oil is at the right temperature, carefully add one tortilla at a time to the skillet. Then, fry each tortilla for 30–45 seconds on each side, or until they become golden and crispy. After that, use tongs to remove the tortillas and place them on a plate lined with paper towels. This step will help drain any excess oil, keeping the tostadas crisp and light.
2. Baking Method:
   • Alternatively, preheat your oven to 400°F (200°C). Meanwhile, brush both sides of each tortilla lightly with olive oil to ensure even crisping. Next, arrange the tortillas on a baking sheet, making sure they don’t overlap. Bake them for 8–10 minutes, flipping halfway through to achieve an evenly crispy and golden texture. Finally, let the baked tortillas cool slightly before topping them to maintain their crunchiness.

Assemble the Shrimp Tostadas

Start with the Base:

To begin, spread a thin layer of mashed avocado or refried beans on each crispy tostada shell. Not only does this step provide a creamy texture, but it also helps hold the toppings securely in place, ensuring your tostadas stay intact as you build them.

Add the Shrimp:

Next, carefully place 3–4 cooked shrimp on top of the base layer. Be sure to arrange them evenly across each tostada so that every bite is packed with shrimp’s savory goodness. This even distribution enhances both the flavor and presentation of the dish.

Layer the Toppings:

Then, add a handful of shredded lettuce to bring a refreshing crunch to the tostada. Afterward, sprinkle diced tomatoes over the shrimp for a burst of juiciness and vibrant color. Following that, top it off with a generous spoonful of pico de gallo, which enhances the flavor with its zesty and slightly tangy kick.

Drizzle the Sauce:

After layering the toppings, add a dollop of sour cream or drizzle with crema to introduce a rich, creamy element. Alternatively, if you prefer a spicier kick, you can use your favorite salsa or a smoky chipotle sauce for an extra layer of bold flavor.

Garnish:

Finally, finish off your tostadas with a sprinkle of fresh cilantro for a pop of color and an herbaceous aroma. Additionally, don’t forget to serve each tostada with a lime wedge. A quick squeeze of lime adds a tangy, zesty finish that ties all the flavors together beautifully.