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Bring the canola oil to a medium-high heat in a large straight-sided pan.
In a large shallow bowl, combine the spices with the flour, sifting together with a fork. Lightly dust the shrimp in the flour, then dredge it through the egg wash, then back through the flour for one more coating. Place the shrimp on a large cutting board while you finishing coating all the shrimp.
In batches, fry the shrimp in the hot oil until golden brown all over, about 4 minutes total for each batch. Lay the shrimp on paper towels to drain excess oil.
Now we layer. On each tostada shell (you can toast these if you want!) spread the bean dip, followed by a sprinkling of green cabbage, the crunchy shrimp, a spoonful of pico de gallo, some crumbed queso fresco, and cilantro to garnish! Be sure and have plenty of lime wedges to spritz over everything. Delish. Get in this.
Makes 8-10 tostadas!