In a large bowl add shrimp, butter, honey, garlic, lime juice and zest, chili flakes, and parsley. Stir in tomatoes, zucchini, and corn, then gently toss to coat.
Tear off four 16-inch sheets of aluminum foil and place them over a baking sheet, each one in its own corner.
Divide the shrimp and veggie mixture and add it to the middle of the foils.
Seal the foil packets, and bake for 15-20 minutes.
Remove from the oven and let rest for 5 minutes before opening the packets. Carefully open the packets. Enjoy!
Notes
Adjust the chili flakes to your level of spiciness. Or omit them altogether, these Shrimp Foil Packets still taste divine!
Shrimp will turn from juicy to overdone quickly, so do not overcook shrimp.
If you're using frozen shrimp, make sure they are fully thawed and then rinsed well and drained.
You can swap to lemon instead of lime, for a twist of citrus flavor!
Using pre-shelled and deveined shrimp is great for ease.