In a medium bowl, toss the shrimp with the jerk seasoning until evenly coated. Set aside to marinate for 10 minutes.
While the shrimp marinates, prepare the cauliflower rice by pulsing cauliflower florets in a food processor until they reach a rice-like texture. Set aside.
Heat the coconut oil in a large skillet over medium heat. Add the diced onion, red bell pepper, and yellow bell pepper. Sauté for 4-5 minutes until softened.
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Add the cauliflower rice 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 with salt and black pepper to taste. Remove from heat and stir in half of the chopped cilantro and the lime juice. Cover and keep warm.
In a separate large skillet, heat the olive oil over medium-high heat. Add the jerk-seasoned shrimp in a single layer and cook for 2-3 minutes on each side until the shrimp are opaque and cooked through.
Divide the cauliflower rice among four plates and top each with the cooked jerk shrimp.
Garnish with the remaining chopped cilantro and serve immediately.