In a medium bowl, toss the shrimp with Jamaican jerk seasoning and olive oil 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 resemble rice grains. Set aside.
Heat coconut oil in a large skillet over medium heat. Add the diced yellow onion, red bell pepper, and green bell pepper. Sauté for 3-4 minutes until vegetables are softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the riced cauliflower to the skillet with the vegetables. Stir well to combine and cook for 5-6 minutes, stirring occasionally, until the cauliflower rice is tender but not mushy.
Season the cauliflower rice with salt, black pepper, and smoked paprika. Stir in half of the chopped cilantro and lime juice. Remove from heat and cover to keep warm.
In a separate large skillet, heat a drizzle of olive oil over medium-high heat. Add the marinated shrimp in a single layer and cook for 2-3 minutes per side until shrimp are opaque and cooked through.
Remove shrimp from heat and sprinkle with the remaining chopped cilantro.
To serve, divide the cauliflower rice among four plates and top each with a portion of jerk shrimp. Garnish with additional lime wedges if desired.