In a medium bowl, toss the shrimp with the jerk seasoning until evenly coated. Set aside to marinate for 10 minutes.
While the shrimp is marinating, prepare the cauliflower rice by placing the cauliflower florets in a food processor and pulsing until the texture resembles rice. Set aside.
Heat the coconut oil in a large skillet over medium heat. Add the diced red and yellow bell peppers and sauté for 3-4 minutes until softened.
Add the minced garlic, ground allspice, ground cinnamon, smoked paprika, salt, and black pepper to the skillet. Stir and cook for 1 minute until fragrant.
Add the riced cauliflower to the skillet and stir well to combine with the peppers and spices. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy. Remove from heat and stir in 1 tablespoon of fresh lime juice and 1 tablespoon of chopped cilantro. Cover and keep warm.
In a separate large skillet, heat the olive oil over medium-high heat. Add the marinated shrimp in a single layer and cook for 2-3 minutes on each side until the shrimp are opaque and cooked through.
Remove the shrimp from heat and drizzle with the remaining 1 tablespoon of lime juice and sprinkle with the remaining 1 tablespoon of chopped cilantro.
To serve, divide the cauliflower rice among four plates and top each with an equal portion of jerk shrimp.