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Preheat the oven to 350ºF.
In a small bowl, combine the mayonnaise, sour cream, sriracha, and garlic powder. Add lime juice to taste. Refrigerate until needed.
In another bowl, remove the peel and the pit from the avocados. Use a fork or a masher to mash the avocado. You can make this as chunky or as smooth as you’d like. Add in the lime juice and cilantro, then season to taste with salt.
Place the shrimp in a large ziplock bag or in a large bowl. Add the chili powder, cumin, salt, onion powder, garlic powder, and cayenne powder and shake the bag to evenly coat the shrimp.
Place a skillet over medium heat. Add the olive oil. Once hot, add the shrimp and cook just until the shrimp are cooked through, flipping the shrimp as needed. This will only take a couple of minutes. Remove from the heat.
Place the tostada shells in the oven and bake for 3-4 minutes.
Remove the shells from the oven. Spread each shell with some of the guacamole, then top with shrimp. Add your desired toppings, and drizzle with the sauce. Serve immediately.