Preheat the oven to 375 degrees F. Cover a rimmed baking sheet with a very large piece of parchment paper or aluminum foil. I made one big foil packet for all the shrimp and Swiss chard. You could make two separate packets as well.

In a small bowl, stir the soy sauce, vinegar, hoisin sauce, lime juice, sriracha, honey, minced garlic and ginger. Pour about half of the soy mixture over the shrimp and toss to coat. In another bowl toss the remaining soy mixture with the Swiss chard.

Brush the bottom of the sheet with oil, leaving a 3 inch border. Distribute the greens in the center of the parchment or foil. Arrange the shrimp on the Swiss chard. Spoon a few tablespoons of the sauce over the shrimp. Scatter the scallions over the shrimp. Seal the packet completely, folding the edges all the way around. Bake the packet for 8-10 minutes and rotate the tray. Cook for another 5-8 minutes until the packet is puffed and fragrant.