In a medium bowl, toss the shrimp with the Caribbean jerk seasoning until evenly coated. Set aside to marinate for 10 minutes.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove shrimp from skillet and set aside.
In the same skillet, add 1 tablespoon coconut oil. Once melted, add the minced garlic, diced red onion, and diced red and yellow bell peppers. Sauté for 3-4 minutes until vegetables are softened.
Add the cauliflower rice to the skillet with the sautéed vegetables. Stir well to combine and 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. Remove from heat and stir in the chopped cilantro and lime juice.
Divide the cauliflower rice among four plates. Top each serving with the cooked jerk shrimp.
Serve immediately and enjoy your Caribbean Jerk Shrimp with Cauliflower Rice.