In a medium bowl, toss the shrimp with the jerk seasoning until evenly coated. Set aside to marinate for 10 minutes.
Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp from the skillet and set aside.
In the same skillet, add the coconut oil. Once melted, add the diced onion, red bell pepper, and green bell pepper. Sauté for 4-5 minutes until vegetables are soft.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the riced cauliflower to the skillet, stirring well to combine with the vegetables. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
Season the cauliflower rice with salt and black pepper to taste. Stir in the lime juice and chopped cilantro.
Return the cooked shrimp to the skillet and gently toss to combine with the cauliflower rice mixture.
Serve immediately, garnished with additional cilantro or lime wedges if desired.