In a medium bowl, toss the shrimp with the jerk seasoning until evenly coated. Set aside.
Heat the olive oil in a large skillet over medium-high heat.
Add the sliced bell peppers and red onion to the skillet. Sauté for 4 to 5 minutes until the vegetables are tender-crisp.
Add the minced garlic to the skillet and cook for 1 minute until fragrant, stirring frequently to avoid burning.
Push the vegetables to the side of the skillet and add the seasoned shrimp in a single layer.
Cook the shrimp for 2 to 3 minutes on each side until they turn pink and are cooked through.
Stir the shrimp and vegetables together in the skillet.
Remove the skillet from heat and drizzle the lime juice over the shrimp and vegetables.
Season with salt and freshly ground black pepper to taste.
Sprinkle chopped fresh cilantro over the top before serving.