Pour the coconut milk into a pan and bring to a boil.
Reduce the heat to low and simmer for 10 minutes or until the liquid has reduced by a quarter (it should have the consistency of thick cream).
Add the green curry paste, ginger, lime juice, and zest, fish sauce, and sugar. Simmer for 5 to 6 minutes or until the sauce has thickened.
Add the mint and coriander. Let cool.

Divide the sauce into 2 bowls.
Season the shrimp with salt and add them to half of the sauce.
Let marinate for 30 minutes. Reserve the other half of the sauce for the dip.

Remove the shrimp from the marinade and discard the marinade.
Heat the grill to maximum intensity and grill the shrimp for about 2 minutes on each side or until they are pink and slightly curved.
Let cool. Add the coconut flakes to the dip. Serve with the shrimp.
Thread the shrimp onto bamboo skewers.