Preheat oven to 375F and line baking sheet with parchment paper.

Line tortillas on two baking sheets (or do one at a time). Bake for 8 minutes, then flip and bake for another 8 minutes. Remove once tortillas are crispy. Set aside to cool.

In a large bowl, mix together thawed shrimp with paprika, salt, pepper, and onion powder.

Heat a large skillet over medium-high heat and add olive oil. Once hot, add shrimp and cook about 3 minutes per side or until cooked through. Set aside.

In another bowl, mix together slaw and corn kernels. In a small bowl, mix together mayo, salsa verde, and salt. Pour mayo mixture over slaw and toss until completely coated, saving a little for the top of the tostadas!

Mash 1 avocado with salt and lime. Now time for assembly!

To each tortilla, add some slaw. Add about 3 shrimp to each tostada, then top with a dollop of avocado mash. Add sliced jalapeno and cilantro on top if desired, and then drizzle with leftover mayo salsa verde sauce.