Cook couscous according to manufacturer's directions. Thaw shrimp if frozen. Preheat oven to 350 degrees F. Tear off four 15-inch squares parchment paper. Spoon one-forth of the couscous on one side of each sheet of parchment paper. Layer the carrot, sweet pepper, bok choy, edamame, green onions, garlic, and ginger next to the couscous. Top vegetables evenly with shrimp. Drizzle each packet with 2 tablespoons soy sauce, 1 tablespoon honey, and sprinkle with salt and pepper. Add a piece of butter to each.
Fold parchment over shrimp and vegetables; fold in the open sides of parchment several times to secure. Divide packets among 2 shallow baking pans.
Place pans on separate oven racks. Bake about 20 minutes or until shrimp turn opaque. Open carefully to check doneness, as steam will escape. To serve, transfer packets to dinner plates.