Step 1: Marinate the Shrimp

Start by marinating the shrimp. In a bowl, combine the olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, black pepper, and lime juice. Mix everything together until it forms a paste, and then toss in the shrimp, making sure they’re evenly coated. Let the shrimp sit for about 10-15 minutes so they can soak up all those flavorful spices.

Pro Tip: If you’re short on time, you can marinate the shrimp for just a few minutes, but the longer you let them sit, the more flavorful they’ll be.

Step 2: Prepare the Guacamole

While the shrimp is marinating, you can start working on the guacamole. In a bowl, mash the avocados until smooth, leaving some small chunks for texture. Add the chopped red onion, diced tomato, garlic powder, salt, and lime juice. Stir everything together and taste it to see if you need to adjust the seasoning. If you like cilantro, now’s the time to throw it in for that extra pop of freshness.

Pro Tip: If you want a smoother guacamole, you can use a food processor. But I love the texture of hand-mashing—it gives a little extra bite.

Step 3: Make the Pico de Gallo

Next up is the pico de gallo. In a separate bowl, combine the diced tomatoes, chopped red onion, jalapeño, lime juice, and cilantro. Toss it all together and taste for seasoning. Add a pinch of salt if needed. If you like your pico to have a little extra kick, feel free to leave some seeds in the jalapeño.

Pro Tip: If you’re making the pico de gallo ahead of time, let it sit in the fridge for 30 minutes to let the flavors meld together. It’ll be even better!

Step 4: Grill the Shrimp

Heat your grill or grill pan over medium-high heat. Once hot, add the shrimp in a single layer and cook for 2-3 minutes on each side, or until they’re pink and opaque. They cook quickly, so keep an eye on them!

Pro Tip: If you’re using wooden skewers for grilling, soak them in water for 10 minutes before threading on the shrimp. This prevents them from burning on the grill.

Step 5: Assemble the Tostadas

Now for the fun part—assembling your tostadas! Start by placing your crispy tostada shells on a plate. Then, spoon a generous amount of guacamole onto each shell. Top it with a few grilled shrimp, then spoon over the pico de gallo. If you like, garnish with fresh cilantro and a squeeze of lime juice for that extra zing.