Wash the shrimp and devein them. Make small slits in the belly of the shrimp so they don't curl when cooked.
Put the cassava flour on a plate, the eggs in a shallow bowl, and the shredded coconut on another plate (or bowl). Add 1/2 teaspoon salt to both the cassava flour and coconut and mix well. Dredge the shrimp in the flour, dip in the egg, and roll and coat with the shredded coconut. Refrigerate in a glass dish for 30 minutes.
Preheat the air fryer to 360° and brush with oil if needed. (I don't find that necessary for mine.)
Place the shrimp in the basket and cook for 7 minutes. Mine all fit on the tray at once, but if you're air fryer is smaller then do it in 2 batches.
Meanwhile, in a small saucepan, bring the pineapple juice to a boil and then simmer on low heat until it's reduced to half. Add the coconut aminos, honey (if using), ginger, and tapioca flour and stir well. Take the pan off the heat and set aside.
When the timer goes off, remove the shrimp and squeeze some fresh lime juice on top. Serve immediately with the sipping sauce.