In a medium bowl, toss the shrimp with the Caribbean jerk seasoning until evenly coated. Set aside to marinate for 10 minutes.
Heat 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 skillet and set aside.
In the same skillet, add coconut oil and reduce heat to medium. Add the diced onion, red bell pepper, green bell pepper, and garlic. Sauté for 4-5 minutes until vegetables are softened.
Add the riced cauliflower to the skillet with the sautéed vegetables. Stir well to combine and cook for 5-6 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 with the cauliflower rice mixture to combine and warm through for 1-2 minutes.
Serve the Caribbean jerk shrimp over the cauliflower rice immediately.